Alper Gueven,
Zeynep Hicsasmaz
Pore Structure in Food
Simulation, Measurement and Applications
Paperback Engels 2013 2013e druk 9781461473534Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
ISBN13:9781461473534
Taal:Engels
Bindwijze:paperback
Aantal pagina's:50
Uitgever:Springer New York
Druk:2013
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Inhoudsopgave
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.
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