Pore Structure in Food

1. Front Matter

   Pages i-viii

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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

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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.   ​

• cellular foods
• geometric network model
• microstructure
• pore structure
• porous media

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

  Alper Gueven

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

  Zeynep Hicsasmaz

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