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.
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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
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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
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