Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers

Journal of Food Engineering

Volumn 109, Issue 2, 2012, Pages 311-320

  Esveld, D C ^a   Van Der Sman, R G M ^a   Witek, M M ^a,c   Windt, C W ^a,d   Van As, H ^a   Van Duynhoven, J P M ^a,b   Meinders, M B J ^a,e  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c JAGIELLONIAN UNIVERSITY   (Poland)

^d FORSCHUNGSZENTRUM JÜLICH   (Germany)

^e TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Cellular structure; Cereals; Effective diffusivity; Moisture sorption; MRI; Network model; Porous media

Indexed keywords

CRACKS; DIFFUSION; DYNAMICS; INTERCHANGES; MAGNETIC RESONANCE IMAGING; MOISTURE; POROUS MATERIALS; WATER CONTENT;

CELLULAR STRUCTURE; CEREALS; EFFECTIVE DIFFUSIVITIES; MOISTURE SORPTION; NETWORK MODELING;

SORPTION;

EID: 84865716907     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.023     Document Type: Article

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