Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf-Life Requirements

Medicina y ciencias biológicas

• Information Theory 61%
• Food 57%
• Transition Temperature 56%
• Vitrification 56%
• Water 54%
• Safety 48%
• Product Packaging 47%
• Fruit 38%
• Theoretical Models 33%

Agricultura y biología

• food technology 100%
• product quality 78%
• shelf life 70%
• water activity 33%
• risk estimate 23%
• risk analysis 22%
• dried fruit 21%
• glass transition temperature 18%
• engineers 17%
• mathematical models 15%
• packaging 14%
• ingredients 13%
• water content 11%

Ingeniería y ciencia de los materiales

• Moisture 70%
• Isotherms 16%
• Information theory 15%
• Fruits 15%
• Glass transition 15%
• Risk analysis 14%
• Superconducting transition temperature 14%
• Water 14%
• Packaging 12%
• Engineers 9%
• Mathematical models 9%