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Porosity Establishing the Relationship between Drying Parameters and Dried Food Quality /
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 a...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2016.
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| Edición: | 1st ed. 2016. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-319-23045-0 | ||
| 003 | DE-He213 | ||
| 005 | 20220118021540.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 151023s2016 sz | s |||| 0|eng d | ||
| 020 | |a 9783319230450 |9 978-3-319-23045-0 | ||
| 024 | 7 | |a 10.1007/978-3-319-23045-0 |2 doi | |
| 050 | 4 | |a TX341-641 | |
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| 072 | 7 | |a TDCT |2 thema | |
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| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Joardder, Mohammad U.H. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Porosity |h [electronic resource] : |b Establishing the Relationship between Drying Parameters and Dried Food Quality / |c by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown. |
| 250 | |a 1st ed. 2016. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2016. | |
| 300 | |a XIV, 69 p. 89 illus., 43 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Biochemistry. | |
| 650 | 0 | |a Chemistry, Organic. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Biochemistry. |
| 650 | 2 | 4 | |a Organic Chemistry. |
| 700 | 1 | |a Karim, Azharul. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Kumar, Chandan. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Brown, Richard J. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783319230443 |
| 776 | 0 | 8 | |i Printed edition: |z 9783319230467 |
| 830 | 0 | |a SpringerBriefs in Food, Health, and Nutrition, |x 2197-5728 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-3-319-23045-0 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||