04014nam 22006975 450 991025404690332120200702072001.03-319-23045-X10.1007/978-3-319-23045-0(CKB)3710000000494341(EBL)4068132(SSID)ssj0001584178(PQKBManifestationID)16262886(PQKBTitleCode)TC0001584178(PQKBWorkID)14866340(PQKB)11496735(DE-He213)978-3-319-23045-0(MiAaPQ)EBC4068132(PPN)190524456(EXLCZ)99371000000049434120151023d2016 u| 0engur|n|---|||||txtccrPorosity Establishing the Relationship between Drying Parameters and Dried Food Quality /by Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown1st ed. 2016.Cham :Springer International Publishing :Imprint: Springer,2016.1 online resource (81 p.)SpringerBriefs in Food, Health, and Nutrition,2197-571XDescription based upon print version of record.3-319-23044-1 Includes bibliographical references at the end of each chapters.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.SpringerBriefs in Food, Health, and Nutrition,2197-571XFood—BiotechnologyBiochemistryOrganic chemistryFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Biochemistry, generalhttps://scigraph.springernature.com/ontologies/product-market-codes/L14005Organic Chemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/C19007Food—Biotechnology.Biochemistry.Organic chemistry.Food Science.Biochemistry, general.Organic Chemistry.641.44Joardder Mohammad U.Hauthttp://id.loc.gov/vocabulary/relators/aut1060511Karim Azharulauthttp://id.loc.gov/vocabulary/relators/autKumar Chandanauthttp://id.loc.gov/vocabulary/relators/autBrown Richard Jauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910254046903321Porosity2518735UNINA