Pore Structure in Food, 2013 Simulation, Measurement and Applications SpringerBriefs in Food, Health, and Nutrition Series
Langue : Anglais
Auteurs : Gueven Alper, Hicsasmaz Zeynep
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. ?
Introduction.- Quantitative Measurement of the Pore Structure.- Pore Structure and Texture.- Simulation of the Pore Structure of Food Materials.- Applications of the Pore Network Model to Food Systems.- Conclusions.- References.
Includes supplementary material: sn.pub/extras
Date de parution : 06-2013
Ouvrage de 50 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 52,74 €
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Mots-clés :
cellular foods; geometric network model; microstructure; pore structure; porous media
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