Muutke küpsiste eelistusi

E-raamat: Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality

, , ,
Teised raamatud teemal:
  • Formaat - PDF+DRM
  • Hind: 55,56 €*
  • * hind on lõplik, st. muud allahindlused enam ei rakendu
  • Lisa ostukorvi
  • Lisa soovinimekirja
  • See e-raamat on mõeldud ainult isiklikuks kasutamiseks. E-raamatuid ei saa tagastada.
Porosity: Establishing the Relationship between Drying Parameters and Dried Food QualitySuurem pilt
Teised raamatud teemal:

DRM piirangud

  • Kopeerimine (copy/paste):

    ei ole lubatud

  • Printimine:

    ei ole lubatud

  • Kasutamine:

    Digitaalõiguste kaitse (DRM)
    Kirjastus on väljastanud selle e-raamatu krüpteeritud kujul, mis tähendab, et selle lugemiseks peate installeerima spetsiaalse tarkvara. Samuti peate looma endale  Adobe ID Rohkem infot siin. E-raamatut saab lugeda 1 kasutaja ning alla laadida kuni 6'de seadmesse (kõik autoriseeritud sama Adobe ID-ga).

    Vajalik tarkvara
    Mobiilsetes seadmetes (telefon või tahvelarvuti) lugemiseks peate installeerima selle tasuta rakenduse: PocketBook Reader (iOS / Android)

    PC või Mac seadmes lugemiseks peate installima Adobe Digital Editionsi (Seeon tasuta rakendus spetsiaalselt e-raamatute lugemiseks. Seda ei tohi segamini ajada Adober Reader'iga, mis tõenäoliselt on juba teie arvutisse installeeritud )

    Seda e-raamatut ei saa lugeda Amazon Kindle's. 

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.
1 Introduction
1(4)
1.1 Background
1(4)
References
2(3)
2 Food as a Material
5(10)
2.1 Introduction
5(1)
2.2 Water-Binding Properties
5(2)
2.2.1 Hygroscopic
6(1)
2.2.2 Nonhygroscopic
6(1)
2.3 Structure Homogeneity
7(1)
2.3.1 Crystalline and Polycrystalline
7(1)
2.3.2 Amorphous Materials
8(1)
2.4 Pore Characteristics
8(7)
2.4.1 Pore Types
9(2)
2.4.2 Pore Size
11(1)
2.4.3 Pore Size Distribution
11(1)
2.4.4 Specific Surface Area
12(1)
References
12(3)
3 Pore Formation and Evolution During Drying
15(10)
3.1 Introduction
15(1)
3.2 Water Distribution Concept
16(3)
3.3 Structural Mobility
19(2)
3.4 Phase Transition (Multiphase)
21(4)
References
22(3)
4 Factors Affecting Porosity
25(22)
4.1 Introduction
25(1)
4.2 Drying Time
26(1)
4.3 Effect of Food Material Properties
26(2)
4.3.1 Moisture Content
27(1)
4.4 Food Composition
28(5)
4.4.1 Original Structure of Raw Material
29(1)
4.4.2 Anisotropy
30(1)
4.4.3 Turgor Pressure
31(1)
4.4.4 Shape and Size of Sample
31(2)
4.5 Drying Process Conditions
33(3)
4.5.1 Temperature and Drying Rate
33(2)
4.5.2 Pressure
35(1)
4.5.3 Coating Treatment
36(1)
4.6 Other Process Conditions
36(1)
4.7 Porosity Changes in Different Drying Processes
37(10)
4.7.1 Air Drying
37(2)
4.7.2 Osmotic Drying (OD)
39(1)
4.7.3 Freeze Drying
40(1)
4.7.4 Microwave Heating
41(1)
4.7.5 Vacuum Drying
42(1)
References
43(4)
5 Effect of Porosity on Drying Kinetics and Food Properties
47(18)
5.1 Introduction
47(2)
5.2 Transport Properties
49(4)
5.2.1 Mass Transfer in Porous Food
49(2)
5.2.2 Permeability
51(1)
5.2.3 Rehydration
52(1)
5.2.4 Thermal Diffusivity
53(1)
5.3 Glass Transition
53(1)
5.4 Dielectric Properties
54(1)
5.5 Chemical Reaction and Stability
54(1)
5.6 Mechanical Properties
55(1)
5.7 Sensory Properties
56(1)
5.8 Collapse and Shrinkage
56(2)
5.9 Nutritional Quality
58(1)
5.10 Consumer Appeal
59(6)
References
60(5)
6 Relationship Between Drying Conditions, Pore Characteristics, and Food Quality
65(4)
6.1 Process Parameter and Quality Correlations
65(1)
6.2 Relation Between Process Parameters, Pore Characteristics, and Food Quality
66(3)
References
68(1)
Concluding Remarks 69
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.
Lisainfo e-raamatute kohta Lisainfo e-raamatute kohta
Püsilink: https://www.kriso.ee/db/97833192304502e.html
Märksõnad: