Pore Structure in Food, 1st Edition

  • Published By:
  • ISBN-10: 1461473543
  • ISBN-13: 9781461473541
  • DDC: 641.31
  • Grade Level Range: College Freshman - College Senior
  • 50 Pages | eBook
  • Original Copyright 2013 | Published/Released May 2014
  • This publication's content originally published in print form: 2013

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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.   ​

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
1: Introduction.
2: Quantitative Measurement of the Pore Structure.
3: Pore Structure and Texture.
4: Transport in Porous Media.
5: Simulation of the Pore Structure of Food Materials.
6: Applications of the Pore Network Model to Food Systems.
7: Conclusions.