A PARADIGM SHIFT IN DRYING OF FOOD MATERIALS VIA FREE-VOLUME CONCEPTS
We give an overview of the prediction of thermodynamics of food materials,and the kinetics of water transport in them using theories based on free volume concepts.These material properties are highly relevant to the prediction of food drying.These universal theories are shown to hold for a large class of polysaccharides and proteins.These different food materials apparently following the soft matter paradigm that materials behavior at length scales larger than the molecular scale are dominantly determined by physical characteristics rather than their chemical details.We pose that for food and other bio-materials the hydrogen-bonding is largely determining their physical behavior,as in drying.
Sorption isotherm moisture diffusion free volume theory universality
R.G.M.van der Sman X.Jin M.B.J.Meinders
Food Biobased Research;Food Process Engineering Food Process Engineering;Systems,Control & Optimization,Wageningen University & Research,the Netherl Food Biobased Research;Top Institute Food & Nutrition,Wageningen,the Netherlands
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-8
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）