Pore Structure in Food

Simulation, Measurement and Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
Cover of the book Pore Structure in Food by Alper Gueven, Zeynep Hicsasmaz, Springer New York
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Author: Alper Gueven, Zeynep Hicsasmaz ISBN: 9781461473541
Publisher: Springer New York Publication: June 26, 2013
Imprint: Springer Language: English
Author: Alper Gueven, Zeynep Hicsasmaz
ISBN: 9781461473541
Publisher: Springer New York
Publication: June 26, 2013
Imprint: Springer
Language: English

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.   ​

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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.   ​

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