Pore Structure in Food Simulation, Measurement and Applications /

• Main Authors: Gueven, Alper (Author), Hicsasmaz, Zeynep (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2013.
• Series: SpringerBriefs in Food, Health, and Nutrition
• Subjects: 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...

Table of Contents:

• Introduction
• Quantitative Measurement of the Pore Structure
• Pore Structure and Texture
• Simulation of the Pore Structure of Food Materials
• Applications of the Pore Network Model to Food Systems
• Conclusions
• References.                         .