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Pore Structure in Food
Gueven, Alper; Hicsasmaz, Zeynep
€ 70.99
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Description for Pore Structure in Food
Paperback. Series: SpringerBriefs in Food, Health, and Nutrition. Num Pages: 58 pages, 8 black & white illustrations, 3 black & white tables, biography. BIC Classification: PBWH; TCB; TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 3. Weight in Grams: 113.
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.
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.
Product Details
Format
Paperback
Publication date
2013
Publisher
Springer-Verlag New York Inc. United States
Number of pages
58
Condition
New
Series
SpringerBriefs in Food, Health, and Nutrition
Number of Pages
50
Place of Publication
New York, NY, United States
ISBN
9781461473534
SKU
V9781461473534
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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