Porosity Establishing the Relationship between Drying Parameters and Dried Food Quality /

• Main Authors: Joardder, Mohammad U.H (Author), Karim, Azharul (Author), Kumar, Chandan (Author), Brown, Richard J. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Edition: 1st ed. 2016.
• Series: SpringerBriefs in Food, Health, and Nutrition,
• Subjects: Chemistry.; Food > Biotechnology.; Organic chemistry.; Biochemistry.; Food Science.; Biochemistry, general.; Organic Chemistry.

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 a...

Table of Contents:

• 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
• Concluding Remarks.