|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910337930003321 |
|
|
Autore |
Joardder Mohammad U.H |
|
|
Titolo |
State of Bound Water: Measurement and Significance in Food Processing / / by Mohammad U.H. Joardder, Monjur Mourshed, Mahadi Hasan Masud |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
|
|
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
Edizione |
[1st ed. 2019.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (150 pages) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Food—Biotechnology |
Food Science |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Nota di contenuto |
|
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. |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
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 |
|
|
|
|