Porosity [electronic resource] : establishing the relationship between drying parameters and dried food quality / Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown.
2016
TP371.5 .J63 2016eb
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Title
Porosity [electronic resource] : establishing the relationship between drying parameters and dried food quality / Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown.
ISBN
9783319230450 (electronic book)
331923045X (electronic book)
9783319230443
3319230441
331923045X (electronic book)
9783319230443
3319230441
Published
Cham : Springer, [2016]
Language
English
Description
1 online resource (xiv, 69 pages).
Item Number
10.1007/978-3-319-23045-0 doi
Call Number
TP371.5 .J63 2016eb
Dewey Decimal Classification
664/.0284
Summary
This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Bibliography, etc. Note
Includes bibliographical references.
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Access limited to authorized users.
Series
SpringerBriefs in food, health, and nutrition.
Available in Other Form
Print version: 9783319230443
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Table of Contents
Introduction
Food as a Material
Pore Formation and Evolution During Drying
Factors Affecting Porosity
Effect of Porosity on Drying Kinetics and Food Properties
Relationship between Drying Conditions, Pore Characteristics and Food Quality
Concluding Remarks.
Food as a Material
Pore Formation and Evolution During Drying
Factors Affecting Porosity
Effect of Porosity on Drying Kinetics and Food Properties
Relationship between Drying Conditions, Pore Characteristics and Food Quality
Concluding Remarks.