Modelling of moisture transfer in a composite food: Dynamic water properties in an intermediate aw porous product in contact with high aw filling

Chemical Engineering Research and Design

Volumn 81, Issue 9, 2003, Pages 1090-1098

  Guillard, V ^a,b   Broyart, B ^c   Bonazzi, C ^c   Guilbert, S ^a   Gontard, N ^a  

^a UMR IATE   (France)

^b CTCPA   (France)

^c AGROPARISTECH   (France)

Author keywords

Composite food; Diffusivity value; Modelling; Moisture migration; Quality; Safety

Indexed keywords

DIFFUSION IN LIQUIDS; FOOD PRODUCTS; ISOTHERMS; MATHEMATICAL MODELS; MOISTURE; POROSITY; POROUS MATERIALS; SORPTION;

MOISTURE MIGRATION;

CHEMICAL ENGINEERING;

FOOD INDUSTRY;

EID: 0347415859     PISSN: 02638762     EISSN: None     Source Type: Journal    
DOI: 10.1205/026387603770866236     Document Type: Article

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