Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing...

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Detalles Bibliográficos
Autores principales: Purlis, Emmanuel, Cevoli, Chiara, Fabbri, Angelo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067021/
https://www.ncbi.nlm.nih.gov/pubmed/33916418
http://dx.doi.org/10.3390/foods10040778

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067021/
https://www.ncbi.nlm.nih.gov/pubmed/33916418
http://dx.doi.org/10.3390/foods10040778

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