| 书目名称 | Pore Structure in Food |
| 副标题 | Simulation, Measurem |
| 编辑 | Alper Gueven,Zeynep Hicsasmaz |
| 视频video | http://file.papertrans.cn/752/751651/751651.mp4 |
| 概述 | Includes supplementary material: |
| 丛书名称 | SpringerBriefs in Food, Health, and Nutrition |
| 图书封面 |  |
| 描述 | 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. |
| 出版日期 | Book 2013 |
| 关键词 | cellular foods; geometric network model; microstructure; pore structure; porous media |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4614-7354-1 |
| isbn_softcover | 978-1-4614-7353-4 |
| isbn_ebook | 978-1-4614-7354-1Series ISSN 2197-571X Series E-ISSN 2197-5728 |
| issn_series | 2197-571X |
| copyright | Alper Gueven and Zeynep Hicsasmaz 2013 |
|Archiver|手机版|小黑屋|
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