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Theoretical Background

  • Valérie Guillard
  • Claire Bourlieu
  • Nathalie Gontard
Chapter
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD, volume 8)

Abstract

The term sorption is generally used to describe the initial penetration and the dispersal of the permeant molecules into food matrices (Chirife and Iglesias 1978) and, more generally, into all kinds of polymers (Naylor 1989; Tsujita 1992).

Keywords

Water Vapor Permeability Moisture Transfer Moisture Diffusivity Edible Film Water Sorption Isotherm 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© The Author(s) 2013

Authors and Affiliations

  • Valérie Guillard
    • 1
  • Claire Bourlieu
    • 2
  • Nathalie Gontard
    • 1
  1. 1.UMR 1208 Agro-Polymers Engineering and EmergingMontpellier cedex 5France
  2. 2.INRA AgrocampusMR 1253 Science and Technology of MilkRennesFrance

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