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Book Description Soft Cover. Condition: new. Seller Inventory # 9781461463412
Book Description Condition: New. Seller Inventory # ABLIING23Mar2716030036950
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9781461463412_lsuk
Book Description PF. Condition: New. Seller Inventory # 6666-IUK-9781461463412
Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 68 pp. Englisch. Seller Inventory # 9781461463412
Book Description Paperback. Condition: Brand New. 2013 edition. 67 pages. 9.25x6.10x0.16 inches. In Stock. Seller Inventory # x-1461463416
Book Description Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9781461463412
Book Description Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9781461463412
Book Description Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 . Seller Inventory # 4199041