Coverart for item
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)

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
Creator
Contributor
Author
Subject
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
Member of
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)
Instantiates
Publication
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)
Publication
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 Locations

Processing Feedback ...