Overview
- Establishes the relationship between process parameters, product quality attributes, and porosity in dried food quality
- Explores the effects of porosity on dried food quality attributes and outlines porosity development in various drying methods
- Outlines the effect of heat and mass transfer on porosity in dried foods
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (6 chapters)
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Bibliographic Information
Book Title: Porosity
Book Subtitle: Establishing the Relationship between Drying Parameters and Dried Food Quality
Authors: Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-23045-0
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2016
Softcover ISBN: 978-3-319-23044-3Published: 23 November 2015
eBook ISBN: 978-3-319-23045-0Published: 23 October 2015
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: XIV, 69
Number of Illustrations: 46 b/w illustrations, 43 illustrations in colour
Topics: Food Science, Biochemistry, general, Organic Chemistry
Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma