Pore Structure in Food Simulation, Measurement and Applications /
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...
| Published in: | Springer eBooks |
|---|---|
| Main Authors: | , |
| Corporate Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Series: | SpringerBriefs in Food, Health, and Nutrition
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/978-1-4614-7354-1 Перейти в каталог НБ ТГУ |
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| 505 | 0 | |a Introduction -- Quantitative Measurement of the Pore Structure -- Pore Structure and Texture -- Simulation of the Pore Structure of Food Materials -- Applications of the Pore Network Model to Food Systems -- Conclusions -- References. | |
| 520 | |a 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. | ||
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