Bestellen Terug

Hoofdkenmerken

Auteur:	Joardder, Mohammad U.H.;
Titel:	Porosity Establishing the Relationship
Uitgever:	Springer International
ISBN:	9783319230443
ISBN boekversie:	9783319230450
Serie:	SpringerBriefs in Food,
Editie:	1st ed. 2016
Land van oorsprong:	Switzerland
Prijs:	€ 66,54
Verschijningsdatum:	24-10-2015
Bericht:	Langere levertijd (2-3 weken)

Inhoudelijke kenmerken

Leesniveau:	Professional & Vocational
Categorie:	Food & beverage technology
Geillustreerd:	6 Tables, color; 43 Illustrations, color; 46 Illustrations, black and white; XIV, 69 p. 89 illus., 43 illus. in color.

Technische kenmerken

Verschijningsvorm:	Paperback / softback
Paginas:	69
Hoogte mm.:	235
Breedte mm.:	155
Gewicht gr.:	1416

 

Inhoud:

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes.