Engineering properties of foods

"Preface We are pleased to present the fourth edition of Engineering Properties of Foods. During the last few years, food structure/micro-structure has remained a subject of research interest. Furthermore, significant developments have taken place in the area of high-pressure processing (HPP),...

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Bibliographic Details
Other Authors: Rao, M. A., 1937- (Editor), Rizvi, Syed S. H., 1945- (Editor), Datta, Ashim K., (Editor), Ahmed, Jasim, (Editor)
Format: eBook
Language: English
Published: Boca Raton : CRC Press, [2014]
Edition: Fourth edition.
Subjects:
Food > Analysis.
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9781466556430
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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020 |a 9781466556430  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Engineering properties of foods /  |c edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed. 
250 |a Fourth edition. 
264 1 |a Boca Raton :  |b CRC Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a 1. Mass-, volume-, area-related properties of foods / M. Shafiur Rahman -- 2. Surface properties / Karl F. Schilke and Joseph McGuire -- 3. Food microstructure analysis / Bryony James -- 4. Glass transition in foods / Jasim Ahmed and M. Shafiur Rahman -- 5. Rheological properties of fluid foods / M.A. Rao -- 6. Rheological properties of solid foods / V.N. Mohan Rao and Ximena Quintero -- 7. Thermal properties of unfrozen foods / Paul Nesvadba -- 8. Thermal properties of frozen foods / Gail Bornhorst, Arnab Sarkar, and R. Paul Singh -- 9. Properties relevant to infrared heating of food / Ashim K. Datta and Marialuci Almeida -- 10. Mass transfer properties of foods / George D. Saravacos and Magda Krokida -- 11. Thermodynamic properties of foods in dehydration / Syed S.H. Rizvi -- 12. Physicochemical and engineering properties of food in membrane separation processes / Dipak Rana, Takeshi Matsuura, and Srinivasa Sourirajan -- 13. Electrical conductivity of foods / Sudhir K. Sastry and Pitiya Kamonpatana -- 14. Dielectric properties of foods / Ashim K. Datta, G. Sumnu, and G.S.V. Raghavan -- 15. Ultrasound properties of foods / Donghong Liu and Hao Feng -- 16. Kinetic data for biochemical and microbiological processes during thermal processing / Ann van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy van Buggenhout, Liesbeth Vervoort, and Marc Hendrickx -- 17. Kinetics and process design for high-pressure processing / Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, and Ann van Loey -- 18. Gas exchange properties of fruits and vegetables / Bart M. Nicolai, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden. 
520 |a "Preface We are pleased to present the fourth edition of Engineering Properties of Foods. During the last few years, food structure/micro-structure has remained a subject of research interest. Furthermore, significant developments have taken place in the area of high-pressure processing (HPP), and the process has been approved by the Food and Drug Administration (FDA) for pasteurization of food. Kinetic data related to HPP play a crucial role for validating the pressure-assisted pasteurization. On the basis of these developments, three new chapters: "Microstructural Properties of Foods," "Glass Transition in Foods," and "Kinetics and Process Design for High-Pressure Processing" have been added in the fourth edition. Most of the existing chapters were revised to include recent developments in each subject. The chapter on colorimetric properties of food was removed from the earlier edition. Data on physical, chemical, and biological properties have been presented in the book to illustrate their relevance and practical importance. We have added Dr. Jasim Ahmed as a coeditor to help with this rather large undertaking. In looking for experts on topics, we have also made an effort to expand the international participation of authors. We have made a special effort to follow a consistent format for the chapters so that readers can follow each chapter easily. Thus, each chapter includes an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications"--  |c Provided by publisher. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Analysis. 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Rao, M. A.,  |d 1937-  |e editor. 
700 1 |a Rizvi, Syed S. H.,  |d 1945-  |e editor. 
700 1 |a Datta, Ashim K.,  |e editor. 
700 1 |a Ahmed, Jasim,  |e editor. 
776 0 8 |i Print version:  |z 9781466556423 (hardback) 
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999 |c 75762  |d 75762 

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