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Porosity[electronic resource] :establishing the relationship between drying parameters and dried food quality /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.0284
書名/作者:	Porosity : establishing the relationship between drying parameters and dried food quality // by Mohammad U.H. Joardder ... [et al.].
其他作者:	Joardder, Mohammad U.H.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	xiv, 69 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Drying.
標題:	Dried foods.
標題:	Porosity.
標題:	Chemistry.
標題:	Food Science.
標題:	Biochemistry, general.
標題:	Organic Chemistry.
ISBN:	9783319230450
ISBN:	9783319230443
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-23045-0

Porosity[electronic resource] :establishing the relationship between drying parameters and dried food quality /
Porosityestablishing the relationship between drying parameters and dried food quality /[electronic resource] :by Mohammad U.H. Joardder ... [et al.]. - Cham :Springer International Publishing :2016. - xiv, 69 p. :ill., digital ;24 cm. - 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:

558510
Food
--Drying.

LC Class. No.: TP371.5 / .J63 2016

Dewey Class. No.: 664.0284

Porosity[electronic resource] :establishing the relationship between drying parameters and dried food quality /
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