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Pore Structure in Food

Simulation, Measurement and Applications

Pore Structure in Food by Alper Gueven
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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.   ​
Springer New York; June 2013
54 pages; ISBN 9781461473541
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Title: Pore Structure in Food
Author: Alper Gueven; Zeynep Hicsasmaz
 
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