Abstract
The drying of an agricultural product affects its structural orientation because of the simultaneous transfer of heat and mass. Pore formation and evolution are among the important structural changes that occur during drying. However, the mechanisms of pore formation in food materials over the course of drying are very complicated because of the structural complexity of plant-based products. In general, the development of voids resulting from water migration and structural mobility is a more pronounced phenomenon causing pore formation and evolution during drying. This chapter lays out the theoretical mechanisms of pore formation and evolution and looks at how they are affected by food properties and drying conditions.
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