Pore Structure in Food Simulation, Measurement and Applications |
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| Author:
| Gueven, Alper
Hicsasmaz, Zeynep |
| Series title: | SpringerBriefs in Food, Health, and Nutrition Ser. |
| ISBN: | 978-1-4614-7353-4 |
| Publication Date: | Jun 2013 |
| Publisher: | Springer New York
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| Imprint: | Springer |
| Book Format: | Paperback |
| List Price: | USD $69.99USD $54.99 |
Book Description:
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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...
More DescriptionThe 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.