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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

Object category:
Elektronische Ressource
Person/Institution:
Karim, Azharul
Fawzia, Sabrina
Rahman, Mohammad Mahbubur
Publisher:
Taylor & Francis Group
Place of publication:
Milton
Date:
2022
Extent, illustration, format:
1 online resource (109 pages)
Language:
Englisch
Abstract:
Intro -- Half Title -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Authors -- 1. Prospect of Micro-level Investigations in Food Processing Applications -- 1.1 Introduction -- 1.2 Recent Developments in Micro-level Investigation Methods -- References -- 2. Food Microstructure and Quality Changes in Foods during Processing -- 2.1 Introduction -- 2.2 The Microstructure of Plant-based Food Materials -- 2.3 The Relationship between Food Structure and Food Property -- 2.4 Structural Change of Food during Drying -- 2.5 Effect of Microstructure Changes on Quality -- 2.6 Conclusions -- References -- 3. Use of Advanced Micro-imaging Methods in Food Processing -- 3.1 Introduction -- 3.2 Experimental Techniques for the Micro-level Imaging of Food Process -- 3.2.1 Atomic Force Microscopy -- 3.2.2 X-ray Micro-tomography -- 3.2.3 Nuclear Magnetic Resonance -- 3.2.4 Light Microscopy -- 3.3 Conclusion -- References -- 4. Use of Atomic Force Microscopy (AFM) in Food Processing -- 4.1 Introduction -- 4.2 Theory and Operation of the AFM Nanoindentation -- 4.3 Application of AFM in Food Processing -- 4.3.1 Assessing Mechanical Properties during Processing -- 4.3.2 Water Content and Mechanical Properties Relationship -- 4.4 Conclusion -- References -- 5. X-ray Micro-tomography in Food Processing -- 5.1 Introduction -- 5.2 Theory of Operation -- 5.2.1 Water Content Measurement -- 5.2.2 Porosity Measurement -- 5.2.3 Statistical Analysis -- 5.3 Application of Micro-tomography in Food Processing -- 5.3.1 Changes in the Transport Properties -- 5.3.2 Structural Changes -- 5.3.3 Texture Analysis -- 5.3.4 Determination of Quality -- 5.4 Conclusion -- References -- 6. Nuclear Magnetic Resonance (NMR) in Food Processing Applications -- 6.1 Introduction -- 6.2 Principle of NMR -- 6.3 Limitations of NMR Application in Biological Tissue.
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Universität Erfurt
Forschungsbibliothek Gotha
Schloss Friedenstein
Schlossplatz 1
99867 Gotha
+49 361 737-5540
bibliothek.gotha(at)uni-erfurt.de
Created:
2023-04-12
Last changed:
2022-05-10
Added to portal:
2023-04-12