Food Structure and Moisture Transfer
Subtitle: A Modeling Approach
By: by Valérie Guillard, Claire Bourlieu, Nathalie Gontard
Contributors: Bourlieu, Claire; Gontard, Nathalie; SpringerLink (Online service)
Series: SpringerBriefs in Food, Health, and Nutrition -- 8
Publisher: Springer New York; Imprint: Springer
Published: 2013
Place of publication: New York, NY
Language: eng
Format: [electronic resource] :
Number of pages: 60
ISBN-13: 9781461463429
Subjects: Nanochemistry; Chemistry; Biochemical engineering; Food science; Food Science
Description: 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: title: Theoretical Background.- Relationship Between Multi-scale Food Structure and Moisture Transfer Properties; title: Integration of the Various Scales: Examples of Hydrophobic Dense Edible Coatings; title: Concluding Remarks; title: References.