Abstract
Plant-based food materials possess a very complex structure. To express this complexity, food materials can be classified as hygroscopic porous materials. Drying involves simultaneous heat and mass transfer, and it is well established that these transfer mechanisms are strongly affected by the composition and structure of the associated material. Hence, it is essential to understand the material properties of food material before carrying out any type of processing involving heat and mass transfer. In this chapter, the material-related properties of foodstuffs are discussed in detail. Subsequently, various aspects of porosity, including pore size, pore size distribution, and specific surface, are explained.
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Joardder, M.U.H., Karim, A., Kumar, C., Brown, R.J. (2016). Food as a Material. In: Porosity. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-23045-0_2
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DOI: https://doi.org/10.1007/978-3-319-23045-0_2
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