Porosity
Establishing the Relationship between Drying Parameters and Dried Food Quality
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 struct…
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Produktdetails
Weitere Autoren: Karim, Azharul / Kumar, Chandan / Brown, Richard J.
- ISBN: 978-3-319-23044-3
- EAN: 9783319230443
- Produktnummer: 18592809
- Verlag: Springer-Verlag GmbH
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 69 S.
- Masse: H23.5 cm x B15.5 cm x D0.4 cm 143 g
- Abbildungen: Book; 6 schwarz-weiße und 18 farbige Abbildungen, 6 farbige Tabellen, Bibliographie
- Gewicht: 143
Über den Autor
Dr. Azharul Karim is a Senior Lecturer and Science and Engineering Faculty member at Queensland University of Technology in Brisbane, Australia. Dr. Richard Brown is an Associate Professor at the School of Chemistry and Physics and Mechanical Engineering department at Queensland University of Technology in Brisbane, Australia. Mohammad Uzzal Hossain Joardder is a PhD student at Queensland University of Technology in Brisbane, Australia. Chandan Kumar is a PhD student at Queensland University of Technology in Brisbane, Australia.
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