Abstract
Processes that occur in porous media such as drying, vapor-induced puffing and rehydration take place in a dynamic environment constrained by initial porosity and/or changes in porosity as the process proceeds. In the literature, modeling of porosity is performed using fundamental concepts (Datta 2007) or empirical correlations (Mayor and Sereno 2004; Saguy et al. 2005).
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© 2013 Alper Gueven and Zeynep Hicsasmaz
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Gueven, A., Katnas, Z.H. (2013). Transport in Porous Media. In: Pore Structure in Food. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7354-1_4
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DOI: https://doi.org/10.1007/978-1-4614-7354-1_4
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