Skip to main content
SpringerLink
Log in
Book cover

Pore Structure in Food

Simulation, Measurement and Applications

  • Book
  • © 2013

Overview

Authors:
  1. Alper Gueven

    1. , Department of Food Engineering, Tunceli University, Tunceli, Turkey

    View author publications

    You can also search for this author in PubMed   Google Scholar

  2. Zeynep Hicsasmaz

    1. Faculty of Engineering and Architecture, Trakya University, Edirne, Turkey

    View author publications

    You can also search for this author in PubMed   Google Scholar

Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (7 chapters)

  1. Front Matter

    Pages i-viii
    Download chapter PDF

  2. Introduction

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 1-5

  3. Quantitative Measurement of the Pore Structure

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 7-15

  4. Pore Structure and Texture

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 17-20

  5. Transport in Porous Media

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 21-26

  6. Simulation of the Pore Structure of Food Materials

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 27-37

  7. Applications of the Pore Network Model to Food Systems

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 39-40

  8. Conclusions

    • Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 41-41

  9. Back Matter

    Pages 43-50
    Download chapter PDF
Back to top

Keywords

About this book

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.   ​

Authors and Affiliations

  • , Department of Food Engineering, Tunceli University, Tunceli, Turkey

    Alper Gueven

  • Faculty of Engineering and Architecture, Trakya University, Edirne, Turkey

    Zeynep Hicsasmaz

Bibliographic Information

Publish with us

Policies and ethics

Back to top

Search

Navigation