Advertisement

Porosity

Establishing the Relationship between Drying Parameters and Dried Food Quality

  • Mohammad U.H. Joardder
  • Azharul Karim
  • Chandan Kumar
  • Richard J. Brown

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Mohammad U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
    Pages 1-3
  3. Mohammad U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
    Pages 5-13
  4. Mohammad U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
    Pages 15-23
  5. Mohammad U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
    Pages 25-46
  6. Mohammad U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
    Pages 47-64
  7. Mohammad U. H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
    Pages 65-68
  8. Back Matter
    Pages 69-69

About this book

Introduction

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality.   Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.

Keywords

Dried Food Quality Dried Foods Drying Parameters Mass Transfer Porosity Process Parameters

Authors and affiliations

  • Mohammad U.H. Joardder
    • 1
  • Azharul Karim
    • 2
  • Chandan Kumar
    • 3
  • Richard J. Brown
    • 4
  1. 1.Science and Engineering FacultyQueensland University of TechnologyBrisbaneAustralia
  2. 2.Science and Engineering FacultyQueensland University of TechnologyBrisbaneAustralia
  3. 3.Science and Engineering FacultyQueensland University of TechnologyBrisbaneAustralia
  4. 4.Science and Engineering FacultyQueensland University of TechnologyBrisbaneAustralia

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods