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

• Κύριοι συγγραφείς: Joardder, Mohammad U.H (Συγγραφέας), Karim, Azharul (Συγγραφέας), Kumar, Chandan (Συγγραφέας), Brown, Richard J. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Έκδοση: 1st ed. 2016.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition,
• Θέματα: 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...

Πίνακας περιεχομένων:

• 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.