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000752229 019__ $$a927381187
000752229 020__ $$a9783319230450$$q(electronic book)
000752229 020__ $$a331923045X$$q(electronic book)
000752229 020__ $$z9783319230443
000752229 020__ $$z3319230441
000752229 0247_ $$a10.1007/978-3-319-23045-0$$2doi
000752229 035__ $$aSP(OCoLC)ocn926915020
000752229 035__ $$aSP(OCoLC)926915020$$z(OCoLC)927381187
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000752229 050_4 $$aTP371.5$$b.J63 2016eb
000752229 08204 $$a664/.0284$$223
000752229 1001_ $$aJoardder, Mohammad U. H.,$$eauthor.
000752229 24510 $$aPorosity$$h[electronic resource] :$$bestablishing the relationship between drying parameters and dried food quality /$$cMohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown.
000752229 264_1 $$aCham :$$bSpringer,$$c[2016]
000752229 300__ $$a1 online resource (xiv, 69 pages).
000752229 336__ $$atext$$btxt$$2rdacontent
000752229 337__ $$acomputer$$bc$$2rdamedia
000752229 338__ $$aonline resource$$bcr$$2rdacarrier
000752229 4901_ $$aSpringerBriefs in food, health, and nutrition
000752229 504__ $$aIncludes bibliographical references.
000752229 5050_ $$aIntroduction -- 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.
000752229 506__ $$aAccess limited to authorized users.
000752229 520__ $$aThis 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.
000752229 650_0 $$aFood$$xDrying.
000752229 650_0 $$aDried foods.
000752229 650_0 $$aPorosity.
000752229 7001_ $$aKarim, Azharul,$$eauthor.
000752229 7001_ $$aKumar, Chandan,$$eauthor.
000752229 7001_ $$aBrown, Richard J.$$eauthor
000752229 77608 $$iPrint version:$$z3319230441$$z9783319230443$$w(OCoLC)913767428
000752229 830_0 $$aSpringerBriefs in food, health, and nutrition.
000752229 852__ $$bebk
000752229 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-23045-0$$zOnline Access$$91397441.1
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000752229 980__ $$aEBOOK
000752229 980__ $$aBIB
000752229 982__ $$aEbook
000752229 983__ $$aOnline
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