| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541119 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Water diffusion was assessed in amorphous maltodextrin powders and solutions. ⺠Water automatic sorption device was used to simulate storage conditions. ⺠Thin film dryer was used to simulate drying process. ⺠Water diffusion was calculated as a function of water content and temperature. ⺠Yamamoto's model allowed obtaining diffusion data across glass transition.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Gianfrancesco, G. Vuataz, X. Mesnier, V. Meunier,