ABSTRACT
Transporting energy and mass across interfaces is of crucial importance in food processing. In many ways, food processing is about preserving, creating, or manipulating food structures. Food microstructures may be created through crystallisation, emulsification, gelatinisation, foaming, and mixing. Additionally, sheeting, extrusion, and moulding are typical ways of making microstructures as well as macrostructures. These microstructures can affect how water is transported within the structures. As a result, drying also may create a food structure. The nature of the molecules, e.g., polymer or not, or sheared or not, also impacts on the physical changes such as local shrinkage during drying, which in turn impacts on drying rate. Drying and product interactions are very complicated to model mathematically.
