Pore Structure in Food: Simulation, Measurement and Applications (SpringerBriefs in Food, Health, and Nutrition)

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. ​ Front Matter....Pages i-viii Introduction....Pages 1-5 Quantitative Measurement of the Pore Structure....Pages 7-15 Pore Structure and Texture....Pages 17-20 Transport in Porous Media....Pages 21-26 Simulation of the Pore Structure of Food Materials....Pages 27-37 Applications of the Pore Network Model to Food Systems....Pages 39-40 Conclusions....Pages 41-41 Back Matter....Pages 43-50