Water penetration into mixed and un-mixed carbohydrate powders

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...

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Bibliographic Details
Main Authors: Charfedinne Ayed, Filippo Bramante, Ogueri Nwaiwu, William MacNaughtan, Serafim Bakalis, Timothy J. Foster
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Powder hydration
Carbohydrate
Mixing
Low-resolution NMR
DVS
Microscopy
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893920300074

Internet

http://www.sciencedirect.com/science/article/pii/S2666893920300074

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