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Porosity eBook

Establishing The Relationship Between Drying Parameters And Dried Food Quality

by Richard J. Brown, Mohammad U.H. Joardder, Chandan Kumar e Azharul Karim
language: english
Publisher: Springer International Publishing, October of 2015 ‧
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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.

Porosity

Establishing The Relationship Between Drying Parameters And Dried Food Quality

by Richard J. Brown, Mohammad U.H. Joardder, Chandan Kumar e Azharul Karim

Property Description
ISBN: 9783319230450
Publisher: Springer International Publishing
Release Date: October of 2015
Language: English
Format: eBook
File Format and Compatibility: PDF para ADE
Collection: Springerbriefs In Food, Health, And Nutrition
Categories: eBooks in English > Science > Chemical
EAN: 9783319230450

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