Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Journal of Food Engineering

Volumn 109, Issue 2, 2012, Pages 301-310

  Esveld, D C ^a   Van Der Sman, R G M ^a   Van Dalen, G ^b   Van Duynhoven, J P M ^a,b   Meinders, M B J ^a,c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

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

Indexed keywords

MAGNETIC RESONANCE IMAGING; MOISTURE; MORPHOLOGY; POROUS MATERIALS; SANDWICH STRUCTURES; SORPTION;

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

COMPLEX NETWORKS;

EID: 84865753999     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.016     Document Type: Article

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