Porosity

Establishing the Relationship between Drying Parameters and Dried Food Quality

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book Porosity by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown, Springer International Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown ISBN: 9783319230450
Publisher: Springer International Publishing Publication: October 23, 2015
Imprint: Springer Language: English
Author: Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
ISBN: 9783319230450
Publisher: Springer International Publishing
Publication: October 23, 2015
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer International Publishing

Cover of the book Political Leadership and Charisma by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Management and Governance of Networks by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Learning from Imbalanced Data Sets by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Non-seismic and Non-conventional Exploration Methods for Oil and Gas in Cuba by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Digital Legacy and Interaction by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Ernst Ulrich von Weizsäcker by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Global Pathways to Water Sustainability by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book The Psychopathology of American Capitalism by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Machine Learning for the Quantified Self by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Analytic Curve Frequency-Sweeping Stability Tests for Systems with Commensurate Delays by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Structural Health Monitoring & Damage Detection, Volume 7 by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Neutrophilic Dermatoses by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Ion Correlations at Electrified Soft Matter Interfaces by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Advances in Multimedia Information Processing -- PCM 2015 by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Cover of the book Climate Change, Ocean Acidification and Sponges by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy