Pore Structure in Food

Simulation, Measurement and Applications
2013
ISBN: 978-1-4614-7353-4
Verlag: Springer

Buch, Englisch, 50 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1066 g

Reihe: SpringerBriefs in Food, Health, and Nutrition

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.

Zielgruppe

Research

Autoren/Hrsg.

Hicsasmaz, Zeynep

Gueven, Alper

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.