Pore Structure in Food Simulation, Measurement and Applications /

• Κύριοι συγγραφείς: Gueven, Alper (Συγγραφέας), Hicsasmaz, Zeynep (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2013.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition
• Θέματα: Chemistry.; Biotechnology.; Food > Biotechnology.; Mathematical models.; Food Science.; Mathematical Modeling and Industrial Mathematics.

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need...