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...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| 格式: | Livre numérique |
| 語言: | Anglais |
| 出版: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| 叢編: | SpringerBriefs in Food, Health, and Nutrition
8 |
| 在線閱讀: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| 提示: |
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 |
書本目錄:
- 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