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Food Structure and Moisture Transfer

A Modeling Approach

  • Book
  • © 2013

Overview

Authors:
  1. Valérie Guillard

    1. UMR 1208 Agropolymers Engineering and Em, Montpellier cedex 5, France

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  2. Claire Bourlieu

    1. INRA Agrocampus, UMR 1253 Science and Technology of Milk, Rennes, France

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    You can also search for this author in PubMed   Google Scholar

  3. Nathalie Gontard

    1. UMR 1208 Agropolymers Engineering and Em, Montpellier, France

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    You can also search for this author in PubMed   Google Scholar

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

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Table of contents (4 chapters)

  1. Front Matter

    Pages i-vii
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  2. Introduction

    • ValĂ©rie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 1-2

  3. Theoretical Background

    • ValĂ©rie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 3-33

  4. Relationship Between Multiscale Food Structure and Moisture Transfer Properties

    • ValĂ©rie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 35-44

  5. Integration of the Various Scales: The Example of Hydrophobic Dense Edible Coatings

    • ValĂ©rie Guillard, Claire Bourlieu, Nathalie Gontard
    Pages 45-47

  6. Back Matter

    Pages 49-60
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Keywords

About this book

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. ​

Authors and Affiliations

  • UMR 1208 Agropolymers Engineering and Em, Montpellier cedex 5, France

    Valérie Guillard

  • INRA Agrocampus, UMR 1253 Science and Technology of Milk, Rennes, France

    Claire Bourlieu

  • UMR 1208 Agropolymers Engineering and Em, Montpellier, France

    Nathalie Gontard

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