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Joardder Mohammad (65 results)
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Condition: As New. Unread book in perfect condition.
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Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality (SpringerBriefs in Food, Health, and Nutrition)
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Condition: As New. Unread book in perfect condition.
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Paperback. Condition: Brand New. 84 pages. 9.00x6.00x0.25 inches. In Stock.
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Condition: New.
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Condition: New. First edition Includes bibliographical references and index.
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Heat and Mass Transfer Modelling During Drying : Empirical to Multiscale Approaches
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches
Language: English
Published by Taylor & Francis Ltd, 2024
ISBN 10: 1032052430 ISBN 13: 9781032052434
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Heat and Mass Transfer Modelling During Drying : Empirical to Multiscale Approaches
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionLanguage: English
Published by Springer International Publishing, 2015
ISBN 10: 3319230441 ISBN 13: 9783319230443
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. 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. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
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Heat and Mass Transfer Modelling During Drying
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
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Taschenbuch. Condition: Neu. Porosity | Establishing the Relationship between Drying Parameters and Dried Food Quality | Mohammad U. H. Joardder (u. a.) | Taschenbuch | SpringerBriefs in Food, Health, and Nutrition | xiv | Englisch | 2015 | Springer | EAN 9783319230443 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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State of Bound Water: Measurement and Significance in Food Processing
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Paperback. Condition: Brand New. 220 pages. 9.00x6.00x9.00 inches. In Stock.
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State Of Bound Water Measurement And S
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
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Hardcover. Condition: Brand New. 142 pages. 9.25x6.25x0.50 inches. In Stock.
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Food Preservation in Developing Countries : Challenges and Solutions
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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Condition: As New. Unread book in perfect condition.
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State of Bound Water: Measurement and Significance in Food Processing
Language: English
Published by Springer International Publishing, 2018
ISBN 10: 3319998870 ISBN 13: 9783319998879
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials.This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques.State of Bound Water: Measurement and significance in food processingis a singular work in the field of food preservation and processing arena.
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Food Preservation in Developing Countries : Challenges and Solutions
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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£ 141.19
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Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials. This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques. State of Bound Water: Measurement and significance in food processing is a singular work in the field of food preservation and processing arena.
