Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling.
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DOI: 10.1016/j.foodres.2017.10.013
Abstract: In the present work, the impact of glass transition on shrinkage of non-cellular food systems (NCFS) during air-drying will be assessed from experimental data and the interpretation of a 'shrinkage' function involved in a mathematical… read more here.
Keywords: air drying; porosity; non cellular; shrinkage ... See more keywords