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State of Bound Water: Measurement and Significance in Food Processing

Record Type:	Language materials, printed : Monograph/item
Title/Author:	State of Bound Water: Measurement and Significance in Food Processing/ by Mohammad U.H. Joardder, Monjur Mourshed, Mahadi Hasan Masud.
Author:	Joardder, Mohammad U.H.
other author:	Mourshed, Monjur.
Description:	XVI, 142 p. 55 illus., 38 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-99888-6
ISBN:	9783319998886

State of Bound Water: Measurement and Significance in Food Processing
Joardder, Mohammad U.H.

State of Bound Water: Measurement and Significance in Food Processing[electronic resource] /by Mohammad U.H. Joardder, Monjur Mourshed, Mahadi Hasan Masud. - 1st ed. 2019. - XVI, 142 p. 55 illus., 38 illus. in color.online resource.

Chapter 1- Introduction -- Chapter 2- Water in foods -- Chapter 3- Characteristics of bound water -- Chapter 04- Bound Water Measurement Techniques -- Chapter 5- Challenges in Bound water measurement -- Chapter 6- Bound water Removal Techniques -- Chapter 7- Significance of Bound water measurement -- Chapter 8- Conclusion -- Index.

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 techniques of bound water in food materials. The challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials. This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques. State of Bound Water: Measurement and significance in food processing is a singular work in the field of food preservation and processing arena. .

ISBN: 9783319998886

Standard No.: 10.1007/978-3-319-99888-6doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

State of Bound Water: Measurement and Significance in Food Processing
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