Abstract
The simultaneous transfer of heat and mass significantly affects the mechanical and physicochemical properties of food materials. Pore formation is an important structural change that takes place during drying. The degree of porosity depends on the properties of the food materials and drying process conditions. The material composition, fresh structure, moisture size, and shape of the sample are the critical material characteristics that significantly affect pore formation during drying. In addition, drying process parameters, such as temperature, pressure, coating treatment, noticeably influence structural changes over the course of drying. This chapter is concerned with the effects of material properties and drying process parameters on pore development during the drying process. Following this is a discussion of the pattern of pore formation during five major types of drying process.
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