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...
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| Auteurs principaux: | , , |
|---|---|
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| Series: | SpringerBriefs in Food, Health, and Nutrition
8 |
| Acceso en liña: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food Structure and Moisture Transfer, Texte imprimé, 9781461463412 |
| LEADER | 03186nam a22003497a 4500 | ||
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| 041 | 0 | |a eng | |
| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 100 | 1 | |a Guillard, Valérie, |d 1976- | |
| 245 | 1 | 0 | |a Food structure and moisture transfer : |b A Modeling Approach |c by Valérie Guillard, Claire Bourlieu, Nathalie Gontard. |
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c 2013. | ||
| 490 | 0 | |a SpringerBriefs in Food, Health, and Nutrition |v 8 | |
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |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 | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 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. | ||
| 700 | 1 | |a Bourlieu-Lacanal, Claire, |d 19..- |4 aut | |
| 700 | 1 | |a Gontard, Nathalie, |d 1964- |4 aut | |
| 776 | 0 | |t Food Structure and Moisture Transfer |b Texte imprimé |z 9781461463412 | |
| 856 | 4 | |q PDF |u https://doi.org/10.1007/978-1-4614-6342-9 |z Accès sur la plateforme de l'éditeur | |
| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-KQSWFRKS-F |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:748090010 |u https://ezproxy.univ-orleans.fr/login?url=https://doi.org/10.1007/978-1-4614-6342-9 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:751542695 |u https://ezproxy.insa-cvl.fr/login?qurl=https://doi.org/10.1007/978-1-4614-6342-9 |z Accès INSA CVL | |
| 997 | |0 949829 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/Autre ressource numérique/ | ||