State of Bound Water: Measurement and Significance in Food Processing

• Main Authors: Joardder, Mohammad U.H (Author, http://id.loc.gov/vocabulary/relators/aut), Mourshed, Monjur (http://id.loc.gov/vocabulary/relators/aut), Hasan Masud, Mahadi (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Food-Biotechnology.; Food Science.

This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring tech...