Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality

Mohammad U. H. Joardder

ISBN 10: 3319230441 / ISBN 13: 9783319230443

Editore: Springer International Publishing, 2015

Riguardo questo articolo

Druck auf Anfrage Neuware - Printed after ordering - 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.

Codice articolo 9783319230443

Dati bibliografici

• Titolo: Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality
• Editore: Springer International Publishing
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 3319230441
• ISBN 13: 9783319230443
• Rilegatura: Taschenbuch
• Condizione: Neu
• Dimensioni: 235 L x 155 A x 6 P (millimetri) 235 millimetri di larghezza per 155 millimetri di altezza per 6 millimetri di profondità
• Peso: 143 grammi

Descrizione articolo

Riassunto

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.

Informazioni sull?autore

Dr. Azharul Karim is a Senior Lecturer and Science and Engineering Faculty member at Queensland University of Technology in Brisbane, Australia. Dr. Richard Brown is an Associate Professor at the School of Chemistry and Physics and Mechanical Engineering department at Queensland University of Technology in Brisbane, Australia. Mohammad Uzzal Hossain Joardder is a PhD student at Queensland University of Technology in Brisbane, Australia. Chandan Kumar is a PhD student at Queensland University of Technology in Brisbane, Australia.