Modeling the hydration of foodstuffs: Temperature effects

AIChE Journal

Volumn 49, Issue 5, 2003, Pages 1334-1339

  Weerts, A H ^a,b   Lian, G ^a,c   Martin, D R ^a  

^a UNILEVER RESEARCH   (United Kingdom)

^b WL DELFT HYDRAULICS   (Netherlands)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ADSORPTION; CAPILLARY FLOW; COMPUTER SIMULATION; DIFFUSION; MASS TRANSFER; NUCLEAR MAGNETIC RESONANCE; SATURATION (MATERIALS COMPOSITION); SYNTHETIC FOODS;

FOODSTUFFS;

HYDRATION;

CAPILLARY FLOW; FINITE ELEMENT METHOD; FOOD PROCESSING; HEAT TRANSFER; HYDRATION; POROUS MEDIUM; PREDICTION MODEL; TEMPERATURE EFFECT;

ADSORPTION; CAPILLARY FLOW; DYNAMICS; FINITE ELEMENT ANALYSIS; FOOD; HEAT TRANSFER; HYDRATION; KINETICS; NUCLEAR MAGNETIC RESONANCE; POROSITY; REHYDRATION; REVIEW; TEA; TEMPERATURE SENSITIVITY; WATER PERMEABILITY;

EID: 0037611064     PISSN: 00011541     EISSN: None     Source Type: Journal    
DOI: 10.1002/aic.690490524     Document Type: Review

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