Porosity

Establishing the Relationship between Drying Parameters and Dried Food Quality

Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown (Autoren)

Buch | Softcover

XIV, 69 Seiten

2015 | 1st ed. 2016
Springer International Publishing (Verlag)
978-3-319-23044-3 (ISBN)

Artikel merken

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.

Dr. Azharul Karim is a Senior Lecturer and Science and Engineering Faculty member at Queensland University of Technology in Brisbane, Australia. Dr. Richard Brown is an Associate Professor at the School of Chemistry and Physics and Mechanical Engineering department at Queensland University of Technology in Brisbane, Australia. Mohammad Uzzal Hossain Joardder is a PhD student at Queensland University of Technology in Brisbane, Australia. Chandan Kumar is a PhD student at Queensland University of Technology in Brisbane, Australia.

Introduction.- Food as a Material.- Pore Formation and Evolution During Drying.- Factors Affecting Porosity.- Effect of Porosity on Drying Kinetics and Food Properties.- Relationship between Drying Conditions, Pore Characteristics and Food Quality.- Concluding Remarks.

Erscheint lt. Verlag	23.11.2015
Reihe/Serie	SpringerBriefs in Food, Health, and Nutrition
Zusatzinfo	XIV, 69 p. 89 illus., 43 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
	Naturwissenschaften ► Chemie ► Organische Chemie
	Technik ► Lebensmitteltechnologie
Schlagworte	Biochemistry, general • Chemistry and Materials Science • Dried Food Quality • Dried Foods • Drying Parameters • food science • mass transfer • Organic Chemistry • Porosity • Process Parameters
ISBN-10	3-319-23044-1 / 3319230441
ISBN-13	978-3-319-23044-3 / 9783319230443
Zustand	Neuware