Mohammad U.H. Joardder; Azharul Karim; Chandan Kum Porosity 9783319230443

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Автор: Mohammad U.H. Joardder; Azharul Karim; Chandan Kum
Название: Porosity
ISBN: 9783319230443
Издательство: Springer
Классификация:

Органическая химия

Биохимия

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 3319230441
Обложка/Формат: Soft cover
Страницы: 83
Вес: 0.15 кг.
Дата издания: 23.11.2015
Серия: SpringerBriefs in Food, Health, and Nutrition
Язык: English
Издание: 1st ed. 2016
Иллюстрации: 6 tables, color; 43 illustrations, color; 46 illustrations, black and white; xiv, 69 p. 89 illus., 43 illus. in color.
Размер: 234 x 156 x 4
Читательская аудитория: Professional & vocational
Основная тема: Food Science
Подзаголовок: Establishing the Relationship between Drying Parameters and Dried Food Quality
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: This Brief provides a comprehensive overview of porositys effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porositys 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.
Дополнительное описание: 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.- Concl

Porosity, Mohammad U.H. Joardder; Azharul Karim; Chandan Kum