Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74460
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dc.contributor.editorJ. Brown, Richard-
dc.contributor.editorU.H. Joardder, Mohammad-
dc.contributor.editorKarim, Azharul-
dc.contributor.editorKumar, Chandan-
dc.date.accessioned2019-06-27T08:45:30Z-
dc.date.available2019-06-27T08:45:30Z-
dc.date.issued2016-
dc.identifier.isbn978-3-319-23045-0-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/74460-
dc.descriptionThe preservation technique of drying provides a signifi cant increase in the shelf life of food materials, along with modifi cation to quality attributes as a result of simultaneous heat and mass transfer. Variations in porosity are just one of the microstructural changes that take place during the drying of most food materials. Some studies have found a possible relationship between porosity and the properties of dried foods. However, no conclusive relationship has yet been established in the literature. This book provides an overview of the factors that affect porosity, as well as the effects of porosity on dried food quality attributes. The effect of heat and mass transfer on porosity is also discussed, along with porosity development under various drying methods. After an extensive review of the literature concerning the study of porosity, it emerges that a relationship among process parameters, food qualities, and sample properties can be established. Finally, hypothesized relationships among process parameters, product quality attributes, and porosity is discussed in detail.en
dc.language.isoenen_US
dc.publisherSpringer International Publishing AG Switzerlanden_US
dc.subjectChemistryen_US
dc.titlePorosityen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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