000 | 03083nam a22005297a 4500 | ||
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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. |
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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 |