Pore Structure in Food [electronic resource] :Simulation, Measurement and Applications / by Alper Gueven, Zeynep Hicsasmaz.
by Gueven, Alper [author.]; Hicsasmaz, Zeynep [author.]; SpringerLink (Online service).
Material type:
BookSeries: SpringerBriefs in Food, Health, and Nutrition: Publisher: New York, NY : Springer New York : 2013.Description: VIII, 50 p. 8 illus. online resource.ISBN: 9781461473541.Subject(s): Chemistry | Biotechnology | Food science | Chemistry | Food Science | Biotechnology | Mathematical Modeling and Industrial MathematicsDDC classification: 641.3 | 664 Online resources: Click here to access online | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| MAIN LIBRARY | TP248.65.F66 (Browse shelf) | Available |
Browsing MAIN LIBRARY Shelves Close shelf browser
| TP248.65.F66 Food Structure and Moisture Transfer | TP248.65.F66 Recent Developments in High Pressure Processing of Foods | TP248.65.F66 Functionalized Polymeric Materials in Agriculture and the Food Industry | TP248.65.F66 Pore Structure in Food | TP248.65.F66 Handbook of Food Factory Design | TP248.65.F66 Packaging for Food Preservation | TP248.65.F66 Sonocrystallization of Fats |
Introduction -- Quantitative Measurement of the Pore Structure -- Pore Structure and Texture -- Simulation of the Pore Structure of Food Materials -- Applications of the Pore Network Model to Food Systems -- Conclusions -- References.
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.
There are no comments for this item.