Abstract
SummaryThe macroscopic aspects of moisture transmission in whey protein films were determined by measuring water vapour adsorption. A theoretical model was constructed in which two kinds of water vapour fluxes were considered: one originating from diffusion, whilst the other was a flux due to the gravitation drift of moisture. The comparison of theoretical and experimental results showed that only the diffusion process was present.
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Schedule a callMore From: International journal of food science & technology
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