State of Bound Water: Measurement and Significance in Food Processing (Hardcover, 1st ed. 2019)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Release date:	November 2018
First published:	2019
Authors:	Mohammad U.H. Joardder • Monjur Mourshed • Mahadi Hasan Masud
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	142
Edition:	1st ed. 2019
ISBN-13:	978-3-319-99887-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-99887-0
Barcode:	9783319998879

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