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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Porosity: Establishing the Relationship Between Drying Parameters and Dried Food Quality

Porosity: Establishing the Relationship Between Drying Parameters and Dried Food Quality

Joardder, Mohammad U. H.
Karim, Azharul
Kumar, Chandan

Paperback

Series: Springerbriefs in Food, Health, and Nutrition

Technology & EngineeringChemistry

ISBN10: 3319230441
ISBN13: 9783319230443
Publisher: Springer Nature
Published: Nov 23 2015
Pages: 69
Weight: 0.29
Height: 0.17 Width: 6.14 Depth: 9.21
Language: English
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.

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