Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality - SpringerBriefs in Food, Health, and Nutrition - Mohammad U.H. Joardder - Books - Springer International Publishing AG - 9783319230443 - November 23, 2015
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Mohammad U.H. Joardder
Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality - SpringerBriefs in Food, Health, and Nutrition 1st ed. 2016 edition

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This Brief provides a comprehensive overview of porosity's effects on dried food quality. 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.

69 pages, 46 black & white illustrations, 43 colour illustrations, 6 colour tables, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 23, 2015
ISBN13 9783319230443
Publishers Springer International Publishing AG
Pages 69
Dimensions 155 × 235 × 4 mm   ·   131 g
Language French  

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