Modeling water sorption dynamics of cellular solid food systems using free volume theory

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2234-2242

  Meinders, Marcel B J ^a,b   van Vliet, Ton ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Crispness; Diffusion; Free volume theory; Water sorption

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; FOOD PRODUCTS; FREE VOLUME; GLASS TRANSITION; RUBBER; SORPTION;

CRISPNESS; FICKIAN DIFFUSION MODELS; FOOD SYSTEM; FREE-VOLUME THEORY; MASS-FRACTION; POWER LAW MODEL; SORPTION CURVES; SORPTION DYNAMICS; WATER MASS; WATER SORPTION;

GLASS;

EID: 70149122113     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.05.007     Document Type: Article

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