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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |