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Pore Structure in Food: Simulation, Measurement and Applications

84,68 
84,68 
2025-07-31 84.6800 InStock
Nemokamas pristatymas į paštomatus per 13-17 darbo dienų užsakymams nuo 19,00 

Knygos aprašymas

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.   ¿

Informacija

Autorius: Zeynep Hicsasmaz, Alper Gueven,
Serija: SpringerBriefs in Food, Health, and Nutrition
Leidėjas: Springer New York
Išleidimo metai: 2013
Knygos puslapių skaičius: 60
ISBN-10: 1461473535
ISBN-13: 9781461473534
Formatas: Knyga minkštu viršeliu
Kalba: Anglų
Žanras: Mathematical modelling

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