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STUDENTS AND RESEARCHERS

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SBFHN: FOOD STRUCTURE & MOISTURE TRANSFER

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

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. ​

Food Structure and Moisture Transfer

POST SECONDARY FOUR YEAR

PROFESSIONAL & REFERENCE

COLFR

COLJR

COLSO

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
Abstract.
1: Introduction.
2: Theoretical Background.
3: Relationship between Multiscale Food Structure and Moisture Transfer Properties.
4: Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings.
References.
Index.

Food Structure and Moisture Transfer.css-1p8rvzy{position:absolute;padding-left:8px;}

Food Structure and Moisture Transfer