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

Mohammad U. H. Joardder (u. a.)

ISBN 10: 3319230441 / ISBN 13: 9783319230443

Published by Springer, 2015

About this Item

Porosity | Establishing the Relationship between Drying Parameters and Dried Food Quality | Mohammad U. H. Joardder (u. a.) | Taschenbuch | SpringerBriefs in Food, Health, and Nutrition | xiv | Englisch | 2015 | Springer | EAN 9783319230443 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Seller Inventory # 104448204

Bibliographic Details

• Title: Porosity | Establishing the Relationship between Drying Parameters and Dried Food Quality
• Publisher: Springer
• Publication Date: 2015
• Language: English
• ISBN 10: 3319230441
• ISBN 13: 9783319230443
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 155H x 6D millimeters 235 millimeters width by 155 millimeters height by 6 millimeters depth
• Weight: 143 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

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.

About the Author

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.