TY  - BOOK
AU  - Gueven,Alper
AU  - Hicsasmaz,Zeynep
ED  - SpringerLink (Online service)
TI  - Pore Structure in Food: Simulation, Measurement and Applications 
T2  - SpringerBriefs in Food, Health, and Nutrition
SN  - 9781461473541
AV  - TP248.65.F66 
U1  - 641.3 23
PY  - 2013///
CY  - New York, NY
PB  - Springer New York, Imprint: Springer
KW  - Chemistry
KW  - Biotechnology
KW  - Food
KW  - Mathematical models
KW  - Food Science
KW  - Mathematical Modeling and Industrial Mathematics
N1  - 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.                         
N2  - 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.  
UR  - http://dx.doi.org/10.1007/978-1-4614-7354-1
ER  -