Water penetration into mixed and un-mixed carbohydrate powders
Many Industrial food-related processes involve the hydration of powders. The penetration of water in both liquid and vapour forms into carbohydrate powders has been studied using the techniques of low-field Time Domain NMR, Dynamic Vapour Sorption, and optical microscopy. A simplified model of water...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020-12-01
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Series: | Carbohydrate Polymer Technologies and Applications |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893920300074 |