Food Structure and Moisture Transfer A Modeling Approach /

• Κύριοι συγγραφείς: Guillard, Valérie (Συγγραφέας), Bourlieu, Claire (Συγγραφέας), Gontard, Nathalie (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2013.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition ; 8
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Nanochemistry.; Food Science.; Biochemical Engineering.

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...