Food Structure and Moisture Transfer

A Modeling Approach

  • Valérie Guillard
  • Claire Bourlieu
  • Nathalie Gontard

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD, volume 8)

Table of contents

  1. Front Matter
    Pages i-vii
  2. Valérie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 1-2
  3. Valérie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 3-33
  4. Valérie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 35-44
  5. Valérie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 45-47
  6. Back Matter
    Pages 49-60

About this book

Introduction

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. ​

Keywords

food structure mass transfer moisture transfer molecular structure

Authors and affiliations

  • Valérie Guillard
    • 1
  • Claire Bourlieu
    • 2
  • Nathalie Gontard
    • 3
  1. 1.UMR 1208 Agropolymers Engineering and EmMontpellier cedex 5France
  2. 2.INRA AgrocampusUMR 1253 Science and Technology of MilkRennesFrance
  3. 3.UMR 1208 Agropolymers Engineering and EmMontpellierFrance

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-6342-9
  • Copyright Information The Author(s) 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-6341-2
  • Online ISBN 978-1-4614-6342-9
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma