EAN: 9783319230443

SPRINGERBRIEFS IN FOOD HEALTH AND NUTRITION P...

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The
factors influencing porosity during the various drying methods are explored in depth  as well
as porosity's overall effect on food properties. The chemical reaction and stability of
porosity are also covered  including sensory and mechanical properties. The work looks closely
at the relationship between drying conditions  pore characteristics  and dried food quality.
Porosity: Establishing the relationship between drying parameters and dried food quality looks
at food from a material point of view  outlining water binding characteristics and structure
homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried
foods  from pressure and drying rate to temperature and coating treatment  and relates these to
porosity effects during the five major drying processes. Moreover  this book discusses the
effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion 
this work aims to establish the relationship between drying process  quality  and porosity in
dried foods.

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