000 03083nam a22005297a 4500
001 sulb-eb0022517
003 BD-SySUS
005 20160413122303.0
007 cr nn 008mamaa
008 130220s2013 xxu| s |||| 0|eng d
020 _a9781461463429
_9978-1-4614-6342-9
024 7 _a10.1007/978-1-4614-6342-9
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aGuillard, Valérie.
_eauthor.
245 1 0 _aFood Structure and Moisture Transfer
_h[electronic resource] :
_bA Modeling Approach /
_cby Valérie Guillard, Claire Bourlieu, Nathalie Gontard.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2013.
300 _aVII, 60 p. 13 illus., 6 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aSpringerBriefs in Food, Health, and Nutrition ;
_v8
505 0 _aTheoretical 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.
520 _aIt'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.
650 0 _aChemistry.
650 0 _aBiochemical engineering.
650 0 _aFood
_xBiotechnology.
650 0 _aNanochemistry.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aBiochemical Engineering.
650 2 4 _aNanochemistry.
700 1 _aBourlieu, Claire.
_eauthor.
700 1 _aGontard, Nathalie.
_eauthor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461463412
830 0 _aSpringerBriefs in Food, Health, and Nutrition ;
_v8
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-6342-9
912 _aZDB-2-CMS
942 _2Dewey Decimal Classification
_ceBooks
999 _c44609
_d44609