國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁 到查詢結果 [ subject:"Dried foods." ]

切換: 標籤 | MARC模式 | ISBD

Porosityestablishing the relationshi...

Joardder, Mohammad U.H.

Porosityestablishing the relationship between drying parameters and dried food quality /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Porosityby Mohammad U.H. Joardder ... [et al.].
其他題名:	establishing the relationship between drying parameters and dried food quality /
其他作者:	Joardder, Mohammad U.H.
出版者:	Cham :Springer International Publishing :2016.
面頁冊數:	xiv, 69 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodDrying.
電子資源:	http://dx.doi.org/10.1007/978-3-319-23045-0
ISBN:	9783319230450$q(electronic bk.)

Porosityestablishing the relationship between drying parameters and dried food quality /
Porosityestablishing the relationship between drying parameters and dried food quality /[electronic resource] :by Mohammad U.H. Joardder ... [et al.]. - Cham :Springer International Publishing :2016. - xiv, 69 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

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.

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.

ISBN: 9783319230450$q(electronic bk.)

Standard No.: 10.1007/978-3-319-23045-0doiSubjects--Topical Terms:

301573
Food
--Drying.

LC Class. No.: TP371.5 / .J63 2016

Dewey Class. No.: 664.0284

Porosityestablishing the relationship between drying parameters and dried food quality /
LDR:02494nmm a2200325 a 4500 001 481305
003 DE-He213
005 20160812135711.0
006 m d
007 cr nn 008maaau
008 161007s2016 gw s 0 eng d
020 $a 9783319230450$q(electronic bk.)
020 $a 9783319230443$q(paper)
024 7 $a 10.1007/978-3-319-23045-0 $2 doi
035 $a 978-3-319-23045-0
040 $a GP $c GP
041 0 $a eng
050 4 $a TP371.5 $b .J63 2016
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.0284 $2 23
090 $a TP371.5 $b .P836 2016
245 0 0 $a Porosity $h [electronic resource] : $b establishing the relationship between drying parameters and dried food quality / $c by Mohammad U.H. Joardder ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xiv, 69 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
505 0 $a 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.
520 $a 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.
650 0 $a Food $x Drying. $3 301573
650 0 $a Dried foods. $3 291918
650 0 $a Porosity. $3 251013
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Biochemistry, general. $3 273649
650 2 4 $a Organic Chemistry. $3 274120
700 1 $a Joardder, Mohammad U.H. $3 737230
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in food, health, and nutrition. $3 558008
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-23045-0
950 $a Chemistry and Materials Science (Springer-11644)