Pore Structure in Food - Simulation, Measurement and Application

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.

Inhaltsverzeichnis

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.

Zusammenfassung

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.  

Produktdetails

• Autoren: Alpe Gueven, Alper Gueven, Zeynep Hicsasmaz, Zeynep Hicsasmaz Katnas
• Verlag: Springer, Berlin
• Sprache: Englisch
• Produktform: Taschenbuch
• Erschienen: 12.03.2013
• EAN: 9781461473534
• ISBN: 978-1-4614-7353-4
• Seiten: 50
• Abmessung: 154 mm x 243 mm x 5 mm
• Illustration: VIII, 50 p. 8 illus.
• Serien: SpringerBriefs in Food, Health, and Nutrition; SpringerBriefs in Food, Health, and Nutrition
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik; C, Mathematik für Ingenieure, Mathematische Modellierung, biotechnology, Chemistry and Materials Science, Food Science, Maths for engineers, Mathematical modelling, Food—Biotechnology, Mathematical Modeling and Industrial Mathematics, Mathematical models