Food structure and moisture transfer: a modeling approach
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Dordrecht
Springer
2013
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| Schriftenreihe: | SpringerBriefs in food, health, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781461463429 |
| DOI: | 10.1007/978-1-4614-6342-9 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | FOOD STRUCTURE AND MOISTURE TRANSFER
/ GUILLARD, VALERIE
: 2013
TABLE OF CONTENTS / INHALTSVERZEICHNIS
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
FOOD STRUCTURE AND MOISTURE TRANSFER
/ GUILLARD, VALERIE
: 2013
ABSTRACT / INHALTSTEXT
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
| any_adam_object | 1 |
| author | Guillard, Valérie Bourlieu, Claire Gontard, Nathalie |
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4614-6342-9 |
| format | Electronic eBook |
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| spelling | Guillard, Valérie Verfasser (DE-588)1096173352 aut Food structure and moisture transfer a modeling approach Valérie Guillard ; Claire Bourlieu ; Nathalie Gontard Dordrecht Springer 2013 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in food, health, and nutrition Food / Moisture Food / Composition Agricultural engineering Food / Biotechnology Food industry and trade Bourlieu, Claire Verfasser aut Gontard, Nathalie Verfasser aut https://doi.org/10.1007/978-1-4614-6342-9 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025773472&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025773472&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Guillard, Valérie Bourlieu, Claire Gontard, Nathalie Food structure and moisture transfer a modeling approach Food / Moisture Food / Composition Agricultural engineering Food / Biotechnology Food industry and trade |
| title | Food structure and moisture transfer a modeling approach |
| title_auth | Food structure and moisture transfer a modeling approach |
| title_exact_search | Food structure and moisture transfer a modeling approach |
| title_full | Food structure and moisture transfer a modeling approach Valérie Guillard ; Claire Bourlieu ; Nathalie Gontard |
| title_fullStr | Food structure and moisture transfer a modeling approach Valérie Guillard ; Claire Bourlieu ; Nathalie Gontard |
| title_full_unstemmed | Food structure and moisture transfer a modeling approach Valérie Guillard ; Claire Bourlieu ; Nathalie Gontard |
| title_short | Food structure and moisture transfer |
| title_sort | food structure and moisture transfer a modeling approach |
| title_sub | a modeling approach |
| topic | Food / Moisture Food / Composition Agricultural engineering Food / Biotechnology Food industry and trade |
| topic_facet | Food / Moisture Food / Composition Agricultural engineering Food / Biotechnology Food industry and trade |
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