Porosity : establishing the relationship between drying parameters and dried food quality /: establishing the relationship between drying parameters and dried food quality. ([2016])

• Record Type: Book
• Further Information: Note: Mohammed U.H. Joardder, Azhural Karin, Chandan Kumar, Richard J. Brown.
• Authors: Joardder, Mohammad U.H; Karim, Azharul; Kumar, Chandan; Brown, Richard J
• Contents: Introduction -- Food as a Material -- Pore Formation and Evolution During Drying -- Factors Affecting Porosity -- Effect of Porosity on Drying Kinetics and Food Properties -- Relationship between Drying Conditions, Pore Characteristics and Food Quality -- Concluding Remarks.
• Publisher Details: Cham : Springer
• Publication Date: 2016
• Extent: 1 online resource (xiv, 69 pages), illustrations (some color)
• Subjects: 664/.0284; Chemistry; Food -- Drying; Dried foods; Porosity; Food science; Biochemistry; Chemistry, Organic; TECHNOLOGY & ENGINEERING -- Food Science; Dried foods; Food -- Drying; Porosity; Science -- Life Sciences -- Biochemistry; Science -- Chemistry -- Organic; Biochemistry; Organic chemistry; Food & beverage technology; Electronic books
• Languages: English
• ISBNs: 9783319230450
• Related ISBNs: 331923045X; 9783319230443; 3319230441
• Notes: Note: Includes bibliographical references.; Note: Vendor-supplied metadata.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.