9783319230443 - porosity: establishing the relationship between drying parameters and dried food quality (springerbriefs in food, health, and nutrition) von joardder, mohammad u.h. u. h. (5 Ergebnisse)
Sprache: Englisch
Verlag: Springer, 2015
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Porosity: Establishing the Relationship Between Drying Parameters and Dried Food Quality
Joardder, Mohammad U. H./ Karim, Azharul/ Kumar, Chandan/ Brown, Richard J.
Sprache: Englisch
Verlag: Springer Verlag, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Buch 31 von 43. Buch 31 von 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Paperback. Zustand: Brand New. 84 pages. 9.00x6.00x0.25 inches. In Stock.
Sprache: Englisch
Verlag: Springer International Publishing, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Buch 31 von 43. Buch 31 von 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
Weitere BilderSprache: Englisch
Verlag: Springer, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Buch 31 von 43. Buch 31 von 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Taschenbuch. Zustand: Neu. Porosity | Establishing the Relationship between Drying Parameters and Dried Food Quality | Mohammad U. H. Joardder (u. a.) | Taschenbuch | SpringerBriefs in Food, Health, and Nutrition | xiv | Englisch | 2015 | Springer | EAN 9783319230443 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tie…rgartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Sprache: Englisch
Verlag: Palgrave Macmillan, 2015
Serie: SpringerBriefs in Food, Health, and Nutrition, Buch 31 von 43. Buch 31 von 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
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Zustand: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | 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 c…hemical 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.
