The Resource Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)
Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)
Resource Information
The item Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- Summary
- 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
- Language
- eng
- Extent
- 1 online resource (xiv, 69 pages).
- Contents
-
- 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
- Isbn
- 9783319230443
- Label
- Porosity : establishing the relationship between drying parameters and dried food quality
- Title
- Porosity
- Title remainder
- establishing the relationship between drying parameters and dried food quality
- Statement of responsibility
- Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown
- Language
- eng
- Summary
- 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
- Cataloging source
- N$T
- http://library.link/vocab/creatorName
- Joardder, Mohammad U. H
- Dewey number
- 664/.0284
- Index
- no index present
- LC call number
- TP371.5
- LC item number
- .J63 2016eb
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
-
- Karim, Azharul
- Kumar, Chandan
- Brown, Richard J.
- Series statement
- SpringerBriefs in food, health, and nutrition
- http://library.link/vocab/subjectName
-
- Food
- Dried foods
- Porosity
- Label
- Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- 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
- Control code
- SPR926915020
- Dimensions
- unknown
- Extent
- 1 online resource (xiv, 69 pages).
- File format
- unknown
- Form of item
- online
- Isbn
- 9783319230443
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other control number
- 10.1007/978-3-319-23045-0
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- Label
- Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- 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
- Control code
- SPR926915020
- Dimensions
- unknown
- Extent
- 1 online resource (xiv, 69 pages).
- File format
- unknown
- Form of item
- online
- Isbn
- 9783319230443
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other control number
- 10.1007/978-3-319-23045-0
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
Library Links
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Porosity--establishing-the-relationship-between/RBdVMbr0X2A/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Porosity--establishing-the-relationship-between/RBdVMbr0X2A/">Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Porosity--establishing-the-relationship-between/RBdVMbr0X2A/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Porosity--establishing-the-relationship-between/RBdVMbr0X2A/">Porosity : establishing the relationship between drying parameters and dried food quality, Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown, (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
