Title
Porosity [electronic resource] : Establishing the Relationship between Drying Parameters and Dried Food Quality / by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown.
Publication
Cham : Springer International Publishing : Imprint: Springer, 2016.
Physical Description
XIV, 69 p. 89 illus., 43 illus. in color : online resource.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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.
Variant and related titles
Springer ebooks.
Other formats
Printed edition:
Added to Catalog
December 10, 2015
Series
SpringerBriefs in Food, Health, and Nutrition,
Contents
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.
Also listed under
SpringerLink (Online service)