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

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Porosity/ by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown.
Reminder of title:	Establishing the Relationship between Drying Parameters and Dried Food Quality /
Author:	Joardder, Mohammad U.H.
other author:	Karim, Azharul.
Description:	XIV, 69 p. 89 illus., 43 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-23045-0
ISBN:	9783319230450

Porosity = Establishing the Relationship between Drying Parameters and Dried Food Quality /
Joardder, Mohammad U.H.

PorosityEstablishing the Relationship between Drying Parameters and Dried Food Quality /[electronic resource] :by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown. - 1st ed. 2016. - XIV, 69 p. 89 illus., 43 illus. in color.online resource. - SpringerBriefs in Food, Health, and Nutrition,2197-571X. - SpringerBriefs in Food, Health, and Nutrition,.

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.

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 also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.

ISBN: 9783319230450

Standard No.: 10.1007/978-3-319-23045-0doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

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