Predictive model to describe water migration in cellular solid foods during storage.

Juliën A Voogt, Anita Hirte, Marcel Meinders
Published 2011 in Journal of the science of food and agriculture

Abstract

BACKGROUND Water migration in cellular solid foods during storage causes loss of crispness. To improve crispness retention, physical understanding of this process is needed. Mathematical models are suitable tools to gain this physical knowledge. RESULTS Water migration in cellular solid foods involves migration through both the air cells and the solid… (More)

DOI: 10.1002/jsfa.4386

Topics

10 Figures and Tables

Cited By

Targeted regulation of hygroscopicity of soybean antioxidant pentapeptide powder by zinc ions binding to the moisture absorption sites.

Peiyu Xue, Na Sun, Yong Li, Sheng Cheng, Songyi Lin
Food chemistry
2018

References

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Predictive model to describe water migration in cellular solid foods during storage.

Abstract

Topics

10 Figures and Tables

Cited By

Targeted regulation of hygroscopicity of soybean antioxidant pentapeptide powder by zinc ions binding to the moisture absorption sites.

References

Bread baking: technological considerations based on process modelling and simulation

Bread crispness and morphology can be controlled by proving conditions

Permeability of crust is key to crispness retention

Bread baking as a moving boundary problem. Part 1: Mathematical modelling

Crust formation and its role during bread baking

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

Bread baking – a review

3D imaging, analysis and modelling of porous cereal products using X-ray microtomography

Granulometry of bread crumb grain: contributions of 2D and 3D image analysis at different scale

Moisture transfer in solid food materials: a review of mechanisms, models, and measurements

Slides referencing similar topics

Predictive model to describe water migration in cellular solid foods during storage.

Abstract

Topics

10 Figures and Tables

Cited By

Targeted regulation of hygroscopicity of soybean antioxidant pentapeptide powder by zinc ions binding to the moisture absorption sites.

References

Bread baking: technological considerations based on process modelling and simulation

Bread crispness and morphology can be controlled by proving conditions

Permeability of crust is key to crispness retention

Bread baking as a moving boundary problem. Part 1: Mathematical modelling

Crust formation and its role during bread baking

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

Bread baking – a review

3D imaging, analysis and modelling of porous cereal products using X-ray microtomography

Granulometry of bread crumb grain: contributions of 2D and 3D image analysis at different scale

Moisture transfer in solid food materials: a review of mechanisms, models, and measurements

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Slides referencing similar topics