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Pore Structure in Food [electronic resource] : Simulation, Measurement and Applications / by Alper Gueven, Zeynep Hicsasmaz.

By: Gueven, Alper [author.]Contributor(s): Hicsasmaz, Zeynep [author.] | SpringerLink (Online service)Material type: TextTextSeries: SpringerBriefs in Food, Health, and NutritionPublication details: New York, NY : Springer New York : Imprint: Springer, 2013Description: VIII, 50 p. 8 illus. online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781461473541Subject(s): chemistry | Biotechnology | Food science | Chemistry | Food Science | Biotechnology | Mathematical Modeling and Industrial MathematicsDDC classification: 641.3 | 664 LOC classification: TP248.65.F66Online resources: Click here to access online
Contents:
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.
In: Springer eBooksSummary: 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.  
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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.

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.  

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