| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278080 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠We studied the effects of composition on moisture migration through fat films. ⺠Hydrophilic components decreased the diffusivity, but increased the permeability. ⺠Sucrose in the fat film increased diffusivity but decreased permeability. ⺠Sugar ester in aqueous phase increased permeability of fat films containing sucrose.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Q. Yuan, W. Hanselmann, R.C. Anantheswaran,