LEADER 04016nam 22006975 450 001 9910254046903321 005 20200702072001.0 010 $a3-319-23045-X 024 7 $a10.1007/978-3-319-23045-0 035 $a(CKB)3710000000494341 035 $a(EBL)4068132 035 $a(SSID)ssj0001584178 035 $a(PQKBManifestationID)16262886 035 $a(PQKBTitleCode)TC0001584178 035 $a(PQKBWorkID)14866340 035 $a(PQKB)11496735 035 $a(DE-He213)978-3-319-23045-0 035 $a(MiAaPQ)EBC4068132 035 $a(PPN)190524456 035 $a(EXLCZ)993710000000494341 100 $a20151023d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPorosity $eEstablishing the Relationship between Drying Parameters and Dried Food Quality /$fby Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown 205 $a1st ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (81 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a3-319-23044-1 320 $aIncludes bibliographical references at the end of each chapters. 327 $aIntroduction -- 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. 330 $aThis Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality.   Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aBiochemistry 606 $aChemistry, Organic 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 615 0$aFood?Biotechnology. 615 0$aBiochemistry. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aBiochemistry, general. 615 24$aOrganic Chemistry. 676 $a641.44 700 $aJoardder$b Mohammad U.H$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060511 702 $aKarim$b Azharul$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aKumar$b Chandan$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBrown$b Richard J$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254046903321 996 $aPorosity$92518735 997 $aUNINA