東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

State of bound water = measurement a...

Joardder, Mohammad U. H.

FindBook

Google Book

Amazon

博客來

State of bound water = measurement and significance in food processing /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	State of bound water/ by Mohammad U. H. Joardder, Monjur Mourshed, Mehedi Hasan Masud.
其他題名:	measurement and significance in food processing /
作者:	Joardder, Mohammad U. H.
其他作者:	Mourshed, Monjur.
出版者:	Cham :Springer International Publishing : : 2019.,
面頁冊數:	xvi, 142 p. :ill., digital ;24 cm.
內容註:	Chapter 1- Introduction -- Chapter 2- Water in foods -- Chapter 3- Characteristics of bound water -- Chapter 04- Bound Water Measurement Techniques -- Chapter 5- Challenges in Bound water measurement -- Chapter 6- Bound water Removal Techniques -- Chapter 7- Significance of Bound water measurement -- Chapter 8- Conclusion -- Index.
Contained By:	Springer eBooks
標題:	Food - Moisture. -
電子資源:	https://doi.org/10.1007/978-3-319-99888-6
ISBN:	9783319998886

State of bound water = measurement and significance in food processing /
Joardder, Mohammad U. H.

State of bound watermeasurement and significance in food processing /[electronic resource] :by Mohammad U. H. Joardder, Monjur Mourshed, Mehedi Hasan Masud. - Cham :Springer International Publishing :2019. - xvi, 142 p. :ill., digital ;24 cm.

Chapter 1- Introduction -- Chapter 2- Water in foods -- Chapter 3- Characteristics of bound water -- Chapter 04- Bound Water Measurement Techniques -- Chapter 5- Challenges in Bound water measurement -- Chapter 6- Bound water Removal Techniques -- Chapter 7- Significance of Bound water measurement -- Chapter 8- Conclusion -- Index.

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.

ISBN: 9783319998886

Standard No.: 10.1007/978-3-319-99888-6doiSubjects--Topical Terms:

3381418
Food
--Moisture.

LC Class. No.: TX531 / .J637 2019

Dewey Class. No.: 664.07

State of bound water = measurement and significance in food processing /
LDR:02609nmm a2200325 a 4500 001 2177839
003 DE-He213
005 20190605164818.0
006 m d
007 cr nn 008maaau
008 191122s2019 gw s 0 eng d
020 $a 9783319998886 $q (electronic bk.)
020 $a 9783319998879 $q (paper)
024 7 $a 10.1007/978-3-319-99888-6 $2 doi
035 $a 978-3-319-99888-6
040 $a GP $c GP
041 0 $a eng
050 4 $a TX531 $b .J637 2019
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.07 $2 23
090 $a TX531 $b .J62 2019
100 1 $a Joardder, Mohammad U. H. $3 3381415
245 1 0 $a State of bound water $h [electronic resource] : $b measurement and significance in food processing / $c by Mohammad U. H. Joardder, Monjur Mourshed, Mehedi Hasan Masud.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xvi, 142 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1- Introduction -- Chapter 2- Water in foods -- Chapter 3- Characteristics of bound water -- Chapter 04- Bound Water Measurement Techniques -- Chapter 5- Challenges in Bound water measurement -- Chapter 6- Bound water Removal Techniques -- Chapter 7- Significance of Bound water measurement -- Chapter 8- Conclusion -- Index.
520 $a 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.
650 0 $a Food $x Moisture. $3 3381418
650 0 $a Food $x Water activity. $3 2114880
650 1 4 $a Food Science. $3 890841
700 1 $a Mourshed, Monjur. $3 3381416
700 1 $a Hasan Masud, Mehedi. $3 3381417
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-319-99888-6
950 $a Chemistry and Materials Science (Springer-11644)