Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials
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DOI: 10.1016/j.jfoodeng.2020.109957
Abstract: Abstract Young's modulus is one measure of texture, an important quality parameter in processed food materials. During thermal drying, the Young's modulus undergoes significant variation due to moisture loss and rubbery-glassy state transitions, and physics-based… read more here.
Keywords: moisture; modulus variation; young modulus; state transition ... See more keywords