Pore Structure in Food Simulation, Measurement and Applications
Description
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.
Keywords
Technology & EngineeringFood ScienceScienceBiotechnologyMathematicsChemical & Biochemical
2013Book
Author(s)Alper Gueven, Zeynep Hicsasmaz
PublisherSpringer New York
ISBN9781461473534
LanguageEnglish
