SpringerBriefs in Food, Health, and Nutrition

Food Structure and Moisture Transfer

A Modeling Approach

Authors: Guillard, Valérie, Bourlieu, Claire, Gontard, Nathalie

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  • ISBN 978-1-4614-6342-9
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  • ISBN 978-1-4614-6341-2
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About this book

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. ​

Table of contents (4 chapters)

  • Introduction

    Guillard, Valérie (et al.)

    Pages 1-2

  • Theoretical Background

    Guillard, Valérie (et al.)

    Pages 3-33

  • Relationship Between Multiscale Food Structure and Moisture Transfer Properties

    Guillard, Valérie (et al.)

    Pages 35-44

  • Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings

    Guillard, Valérie (et al.)

    Pages 45-47

Buy this book

eBook $34.99
price for USA (gross)
  • ISBN 978-1-4614-6342-9
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $49.95
price for USA
  • ISBN 978-1-4614-6341-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Structure and Moisture Transfer
Book Subtitle
A Modeling Approach
Authors
Series Title
SpringerBriefs in Food, Health, and Nutrition
Copyright
2013
Publisher
Springer-Verlag New York
Copyright Holder
The Author(s)
eBook ISBN
978-1-4614-6342-9
DOI
10.1007/978-1-4614-6342-9
Softcover ISBN
978-1-4614-6341-2
Series ISSN
2197-571X
Edition Number
1
Number of Pages
VII, 60
Number of Illustrations and Tables
7 b/w illustrations, 6 illustrations in colour
Topics