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Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media

机译：采用多孔介质水运原理补钙含量造型

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Water-imbibition theory has been shown to have a multidisciplinary validity and has applicability in modeling of the rehydration of dried porous food. Basic theory of flow in porous media has been widely used in several domains and promoted interdisciplinary research, and is also used as a bridge between food science and soil physics. Analogous to a food-sorption isotherm, the water-characteristic curve of a porous medium describes the functional relationship between water content and matric potential under equilibrium conditions. The use of porous-media theory for modeling of food rehydration requires employment of a known characteristic curve, the determination of which is time-consuming and cumbersome. Using water-characteristic curves employed in soil physics to bridge between sorption isotherms commonly used in food science could furnish a novel and integrated approach necessary to overcome some of the immense complexity that has hampered previous modeling attempts and to open new avenues for studying and optimizing food rehydration.
机译：已经显示出水上吸收理论具有多学科有效性，并在对干多孔食品的补水质建模中具有适用性。多孔介质流动的基本流动理论已广泛用于多个领域并促进跨学科研究，也被用作食品科学与土壤物理学之间的桥梁。类似于食物吸附等温线，多孔介质的水特征曲线描述了在平衡条件下的水含量和原木电位之间的功能关系。多孔媒体理论用于对食物补液建模需要就业，所以已知的特征曲线，其测定是耗时和麻烦的。利用在食品科学中常用的吸附等温物之间使用的水特征曲线可以提供一种新的和综合方法，以克服一些巨大的复杂性，这些复杂性阻碍了以前的建模企图，并开辟了用于学习和优化食物的新途径再水化。

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