SpringerBriefs in Food, Health, and Nutrition

Porosity

Establishing the Relationship between Drying Parameters and Dried Food Quality

Authors: Joardder, M.U.H., Karim, A., Kumar, C., Brown, R.J.

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  • Establishes the relationship between process parameters, product quality attributes, and porosity in dried food quality
  • Explores the effects of porosity on dried food quality attributes and outlines porosity development in various drying methods
  • Outlines the effect of heat and mass transfer on porosity in dried foods
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eBook $54.99
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  • ISBN 978-3-319-23045-0
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About this book

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.

About the authors

Dr. Azharul Karim is a Senior Lecturer and Science and Engineering Faculty member at Queensland University of Technology in Brisbane, Australia. Dr. Richard Brown is an Associate Professor at the School of Chemistry and Physics and Mechanical Engineering department at Queensland University of Technology in Brisbane, Australia. Mohammad Uzzal Hossain Joardder is a PhD student at Queensland University of Technology in Brisbane, Australia. Chandan Kumar is a PhD student at Queensland University of Technology in Brisbane, Australia.

Table of contents (6 chapters)

Table of contents (6 chapters)

Buy this book

eBook $54.99
price for USA in USD
  • ISBN 978-3-319-23045-0
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA in USD
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Bibliographic Information

Bibliographic Information
Book Title
Porosity
Book Subtitle
Establishing the Relationship between Drying Parameters and Dried Food Quality
Authors
Series Title
SpringerBriefs in Food, Health, and Nutrition
Copyright
2016
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
eBook ISBN
978-3-319-23045-0
DOI
10.1007/978-3-319-23045-0
Softcover ISBN
978-3-319-23044-3
Series ISSN
2197-571X
Edition Number
1
Number of Pages
XIV, 69
Number of Illustrations
46 b/w illustrations, 43 illustrations in colour
Topics