Abstract
Food materials are complex in structural nature as they have porous, heterogeneous, and hygroscopic properties along with comprising up to 80–90% water [1]. These high moisture content foodstuff, in which water interactions with other components, play a decision-making role for material and functional properties [2, 3]. Water is not uniformly distributed throughout food material rather located in different spatial environments of other composition and solid structural matrix. Hence, water is essential to understand the material properties of food material prior to any types of processing where heat and mass transfer are involved.
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Joardder, M.U.H., Mourshed, M., Hasan Masud, M. (2019). Introduction. In: State of Bound Water: Measurement and Significance in Food Processing. Springer, Cham. https://doi.org/10.1007/978-3-319-99888-6_1
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DOI: https://doi.org/10.1007/978-3-319-99888-6_1
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