By Valérie Guillard, Claire Bourlieu, Nathalie Gontard
It's popular that the structural features of nutrients fabrics effect their mass move, specially their water move homes in the course of such techniques as drying, hydration, and garage. In porous cereal-based items, for instance, powerful water diffusivity is very stricken by the amount fraction and distribution of either sturdy and gasoline stages, whereas in dense foodstuff fabrics, comparable to fat-based or different fit to be eaten coatings, it is dependent upon elements that impact the "tightness" of the molecular constitution (e.g., loose quantity, cohesive strength density, crystallinity). This short will evaluate the impression of meals constitution on moisture move. A multi-scale research of nutrition constitution will contain a glance at molecular constitution (e.g., loose quantity, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). for every structural research, a spotlight at the mathematical modelling of the connection among structural homes and moisture move homes may be played.
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Additional info for Food Structure and Moisture Transfer: A Modeling Approach
Example text
A bread crust or cake crust) on the top of a porous cereal-based structure might reduce the moisture transfer from the surrounding atmosphere or from the linked moist compartment into the core of the product. Armed with this hypothesis, Roca et al. (2006) simulated the case of a crust of a different thickness on a sponge cake associated with a wet compartment, agar gel. The system was considered as three compartments: sponge cake/crust/agar gel. The crust was considered to have the same 44 Relationship Between Multiscale Food Structure and Moisture Transfer Properties Fig.
J Agric Res Eng 4:169–174 Higughi T, Aguiar A (1959) A study of permeability to water vapour of fats, waxes, and other coating materials.
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