Pore structure in food : simulation, measurement and applications /
The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need...
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| Format: | eBook |
| Idioma: | English |
| Publicat: |
New York, NY
Springer New York
2013.
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| Col·lecció: | SpringerBriefs in Food, Health, and Nutrition
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| Accés en línia: | Click here to view the full text content |
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| Sumari: | The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. |
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| Descripció física: | 1 online resource (VIII, 50 pages) 8 illustration. |
| ISBN: | 9781461473541 |