Porosity, 1st ed. 2016 Establishing the Relationship between Drying Parameters and Dried Food Quality SpringerBriefs in Food, Health, and Nutrition Series
Auteurs : Joardder Mohammad U.H., Karim Azharul, Kumar Chandan, Brown Richard J.
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
Date de parution : 11-2015
Ouvrage de 69 p.
15.5x23.5 cm