E-Book, Englisch, 50 Seiten, eBook
Gueven / Hicsasmaz Pore Structure in Food
1. Auflage 2013
ISBN: 978-1-4614-7354-1
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
Simulation, Measurement and Applications
E-Book, Englisch, 50 Seiten, eBook
Reihe: SpringerBriefs in Food, Health, and Nutrition
ISBN: 978-1-4614-7354-1
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark
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.
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
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.
