Food Structure and Moisture Transfer

Name: Food Structure and Moisture Transfer
SKU: 21054284
Price: 135.99 AUD
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A Modeling Approach

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Paperback / softback

Series:

Springerbriefs in Food, Health, and Nutrition

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Description

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.

Release date Australia

February 10th, 2013

Author

Audience

Professional & Vocational

Illustrations

6 Illustrations, color; 7 Illustrations, black and white; VII, 60 p. 13 illus., 6 illus. in color.

Pages

Series

Springerbriefs in Food, Health, and Nutrition

Dimensions

155x235x5

ISBN-13

9781461463412

Product ID

21054284

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Food Structure and Moisture Transfer

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