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Food Structure and Moisture Transfer A Modeling Approach /
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 b...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Edición: | 1st ed. 2013. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-1-4614-6342-9 | ||
| 003 | DE-He213 | ||
| 005 | 20220116173957.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 130220s2013 xxu| s |||| 0|eng d | ||
| 020 | |a 9781461463429 |9 978-1-4614-6342-9 | ||
| 024 | 7 | |a 10.1007/978-1-4614-6342-9 |2 doi | |
| 050 | 4 | |a TX341-641 | |
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| 100 | 1 | |a Guillard, Valérie. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Food Structure and Moisture Transfer |h [electronic resource] : |b A Modeling Approach / |c by Valérie Guillard, Claire Bourlieu, Nathalie Gontard. |
| 250 | |a 1st ed. 2013. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Springer, |c 2013. | |
| 300 | |a VII, 60 p. 13 illus., 6 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 505 | 0 | |a Theoretical Background.- Relationship Between Multi-scale Food Structure and Moisture Transfer Properties -- Integration of the Various Scales: Examples of Hydrophobic Dense Edible Coatings -- Concluding Remarks -- References. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 0 | |a Nanochemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Chemical Bioengineering. |
| 650 | 2 | 4 | |a Nanochemistry. |
| 700 | 1 | |a Bourlieu, Claire. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Gontard, Nathalie. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781461463436 |
| 776 | 0 | 8 | |i Printed edition: |z 9781461463412 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-1-4614-6342-9 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||