Prediction of porosity of food materials during drying: Current challenges and directions
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DOI: 10.1080/10408398.2017.1345852
Abstract: ABSTRACT Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken… read more here.
Keywords: porosity; materials drying; food; pore formation ... See more keywords