Abstract
Pore formation is one of the important structural changes that takes place over the course of drying. The degree of porosity depends on the properties of the food materials and drying process conditions. On the other hand, pore characteristics affect heat and mass transfer mechanisms significantly. In addition, the degree of porosity of food materials notably influences the nutritional, sensorial, mechanical, and chemical quality of dried food products. An extensive review of the literature in relation to porosity reveals that relationships among process parameters, food qualities, and sample properties can be established. In this final chapter, hypothesized relationships among process parameters, product quality attributes, and porosity are discussed in detail.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Holdsworth SD (1985) Optimisation of thermal processing: a review. J Food Eng Geol 4:89–116
Mahn AV, Antoine P, Reyes A (2011) Optimization of drying kinetics and quality parameters of broccoli florets. Int J Food Eng 7(2). doi:10.2202/1556-3758.2181
Oikonomopoulou VP, Krokida MK (2013) Novel aspects of formation of food structure during drying. Drying Technol 31(9):990–1007. doi:10.1080/07373937.2013.771186
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2016 The Author(s)
About this chapter
Cite this chapter
Joardder, M.U.H., Karim, A., Kumar, C., Brown, R.J. (2016). Relationship Between Drying Conditions, Pore Characteristics, and Food Quality. In: Porosity. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-23045-0_6
Download citation
DOI: https://doi.org/10.1007/978-3-319-23045-0_6
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-23044-3
Online ISBN: 978-3-319-23045-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)