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Pore Structure in Food: Simulation, Measurement and Applications

Pore Structure in Food: Simulation, Measurement and Applications

Paperback

Series: Springerbriefs in Food, Health, and Nutrition

Technology & EngineeringBiologyGeneral Mathematics

ISBN10: 1461473535
ISBN13: 9781461473534
Publisher: Springer Nature
Published: Jun 27 2013
Pages: 50
Weight: 0.21
Height: 0.12 Width: 6.14 Depth: 9.21
Language: English
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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