메뉴 건너뛰기




Volumn 58, Issue 3, 2003, Pages 239-246

The dynamics of moisture migration in packaged multi-component food systems I: Shelf life predictions for a cereal-raisin system

Author keywords

Cereal flakes; Dried fruit; Kinetic modelling; Kinetic theory; Moisture migration; Multi component food mixtures; Packaging; Raisins; Shelf life calculation; Water vapour permeability

Indexed keywords

ATMOSPHERIC HUMIDITY; COMPOSITION EFFECTS; COMPUTER SIMULATION; FRUITS; ISOTHERMS; KINETIC THEORY; MOISTURE; WATER;

EID: 0037411170     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00373-4     Document Type: Article
Times cited : (26)

References (23)
  • 3
    • 0002562655 scopus 로고    scopus 로고
    • Food chemistry (3rd ed.)
    • New York: Marcel-Dekker Inc
    • Fennema O. R. (1996) Food chemistry (3rd ed.) In Food science and technology (pp. 17-94) New York: Marcel-Dekker Inc.
    • (1996) Food Science and Technology , pp. 17-94
    • Fennema, O.R.1
  • 5
    • 0001531567 scopus 로고
    • Finite element modelling of moisture transfer during storage of mixed multicomponent dried foods
    • Hong Y.C., Bakshi A.S., Labuza T.P. Finite element modelling of moisture transfer during storage of mixed multicomponent dried foods. Journal of Food Science. 51(3):1986;554-558.
    • (1986) Journal of Food Science , vol.51 , Issue.3 , pp. 554-558
    • Hong, Y.C.1    Bakshi, A.S.2    Labuza, T.P.3
  • 6
    • 84985206455 scopus 로고
    • The effect on water activity on the sensory crispness and mechanical deformation of snack food products
    • Katz E.E. The effect on water activity on the sensory crispness and mechanical deformation of snack food products. Journal of Food Science. 46:1981;403-409.
    • (1981) Journal of Food Science , vol.46 , pp. 403-409
    • Katz, E.E.1
  • 9
    • 0012658451 scopus 로고
    • Shelf life extension of food products containing raisins and raisin products
    • Lagrange V., Payne T.J. Shelf life extension of food products containing raisins and raisin products. Cereal Foods World. 33(2):1988;211-214.
    • (1988) Cereal Foods World , vol.33 , Issue.2 , pp. 211-214
    • Lagrange, V.1    Payne, T.J.2
  • 13
    • 84985262111 scopus 로고
    • Finite element analysis of moisture diffusion in stored foods
    • Lomauro G.J., Bakshi A.S. Finite element analysis of moisture diffusion in stored foods. Journal of Food Science. 50:1985;392-396.
    • (1985) Journal of Food Science , vol.50 , pp. 392-396
    • Lomauro, G.J.1    Bakshi, A.S.2
  • 14
    • 84986439480 scopus 로고
    • Feasibility of accelerated tests for browning in dehydrated cabbage
    • Mizrahi S., Labuza T.P., Karal M. Feasibility of accelerated tests for browning in dehydrated cabbage. Journal of Food Science. 35:1970;804-807.
    • (1970) Journal of Food Science , vol.35 , pp. 804-807
    • Mizrahi, S.1    Labuza, T.P.2    Karal, M.3
  • 15
    • 84986436973 scopus 로고
    • Computer-aided predictions of extent of browning in dehydrated cabbage
    • Mizrahi S., Labuza T.P., Karel M. Computer-aided predictions of extent of browning in dehydrated cabbage. Journal of Food Science. 35:1970;799-803.
    • (1970) Journal of Food Science , vol.35 , pp. 799-803
    • Mizrahi, S.1    Labuza, T.P.2    Karel, M.3
  • 17
    • 0037411154 scopus 로고    scopus 로고
    • The dynamics of moisture migration in packaged multi-component food systems II. Analytical solutions and comparison to experimental moisture transfer rate results
    • in press
    • Risbo, J. (2003). The dynamics of moisture migration in packaged multi-component food systems II. Analytical solutions and comparison to experimental moisture transfer rate results, Journal of Food Engeenering, in press.
    • (2003) Journal of Food Engeenering
    • Risbo, J.1
  • 19
    • 0012389603 scopus 로고
    • Moisture levels required for stability in dehydrated foods
    • Salwin H. Moisture levels required for stability in dehydrated foods. Food Technology. 17:1963;34-38.
    • (1963) Food Technology , vol.17 , pp. 34-38
    • Salwin, H.1
  • 20
    • 0041461122 scopus 로고
    • Moisture transfer in combinations of dehydrated foods
    • Salwin H., Slawson V. Moisture transfer in combinations of dehydrated foods. Food Technology. 8:1959;58-61.
    • (1959) Food Technology , vol.8 , pp. 58-61
    • Salwin, H.1    Slawson, V.2
  • 21
    • 0002102580 scopus 로고    scopus 로고
    • Moisture transfer simulation in packaged cereal-fruit systems
    • Sapru V., Labuza T. Moisture transfer simulation in packaged cereal-fruit systems. Journal of Food Engineering. 27:1996;45-61.
    • (1996) Journal of Food Engineering , vol.27 , pp. 45-61
    • Sapru, V.1    Labuza, T.2
  • 23
    • 0033522762 scopus 로고    scopus 로고
    • Heat and mass transfer during low intensity convection drying
    • Wang Z.H., Chen G. Heat and mass transfer during low intensity convection drying. Chemical Engineering Sciences. 54:1999;3899-3908.
    • (1999) Chemical Engineering Sciences , vol.54 , pp. 3899-3908
    • Wang, Z.H.1    Chen, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.