State of Bound Water: Measurement and Significance in Food Processing (eBook)

Dr. Mohammad U. H. Joardder received his bachelor degree in Mechanical Engineering from Rajshahi University of Engineering and Technology (RUET), and PhD from QUT, Australia. He is now serving as a faculty member in Mechanical Engineering of RUET. His research interests include biotransport, Innovative food drying, modeling of novel food processing, food microstructure, food quality, Multiscale transport phenomena modelling as well as Renewable energy. He authored one popular book, three books chapter and more than 40 refereed journal publications. Most of his publications are in highly ranked journals and have been well cited. He is a regular reviewer of several high ranked journals of prominent publishers including Nature, Springer, Elsevier, Willey, and Taylor and Francis.Mr. Monjur Mourshed works as an Assistant Professor at the Department of Mechanical engineering, Rajshahi University of Engineering & Technology (RUET), Rajshahi, Bangladesh. He also graduated from this very institute. Monjur’s research focus is on clean and alternative energy processing technologies, heat and mass transfer analysis of plant based materials.Mr. Mahadi Hasan Masud works as an Assistant Professor at the Department of Mechanical engineering, Rajshahi University of Engineering & Technology (RUET), Rajshahi, Bangladesh. He also graduated from the same Department. Masud’s research focus is on the advanced food preservation techniques, simultaneous heat and mass transfer, and renewable energy resources. 

1.       Introduction 2.       Water in food materials 3.       Characteristics of bound water 4.       Significance of bound water in food preservation 4.1 Quality 4.2 Energy consumption 4.3 Cost 4.4 time      5. Measurement of Bound water      6. Challenges in bound water measurement       7. Bound water removal technique during food processing      8. Conclusion