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Pore Structure in Food

Simulation, Measurement and Applications

  • Alper Gueven
  • Zeynep Hicsasmaz

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 1-5
  3. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 7-15
  4. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 17-20
  5. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 21-26
  6. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 27-37
  7. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 39-40
  8. Alper Gueven, Zeynep Hicsasmaz Katnas
    Pages 41-41
  9. Back Matter
    Pages 43-50

About this book

Introduction

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.   ​

Keywords

cellular foods geometric network model microstructure pore structure porous media

Authors and affiliations

  • Alper Gueven
    • 1
  • Zeynep Hicsasmaz
    • 2
  1. 1., Department of Food EngineeringTunceli UniversityTunceliTurkey
  2. 2.Faculty of Engineering and ArchitectureTrakya UniversityEdirneTurkey

Bibliographic information