Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients

Buera, M. Pilar

doi:10.1002/9780470958193.ch1

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2014

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“…The different states of water have been related to water sorption models, and in the last decades, concepts widely used as "bound water," "monolayer water," and "free water" were questioned Slade 1989, 1991). The use of terms related to the experimental observations seems more appropriate, i.e., hydration limit and frozen water (Buera et al 2011b).…”

Section: Resultsmentioning

confidence: 99%

Cornflake Production Process: State Diagram and Water Mobility Characteristics

Farroni¹,

Buera

2014

Food Bioprocess Technol

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Section: Resultsmentioning

confidence: 99%