Engineering Properties of Foods

Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipme...

Full description

Saved in:
Bibliographic Details
Main Authors Rao, M. A., Rizvi, S. S. H., Datta, Ashim K., Ahmed, Jasimuddin
Format eBook Book
LanguageEnglish
Published Boca Raton, Fla CRC Press 2014
Taylor & Francis Group
Edition4
Subjects
Food
Food > Analysis
Food industry and trade
TECHNOLOGY & ENGINEERING / Food Science
Specic Heat
FO
Dielectric Loss Factor
Thermal Conductivity
Mass Transfer Coefcient
Loss Factor
Decimal Reduction Time
Model Iii
Electric Eld
OD
MD
Dielectric Constant
Sample Preparation
UF Membrane
Solute Separation
Mass Transfer
Fractional Conversion Model
Net Isosteric Heat
Isosteric Heat
Absolute Modulus
Effective Moisture Diffusivity
Gab Equation
Moisture Content
Ohmic Heating
Heat Ow
Online AccessGet full text
ISBN9781466556423
1466556420
DOI10.1201/b16897

Cover

More Information
Summary:Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to non-thermal processing, and micro-structural properties of foods.
Bibliography:Other editors: Syed S.H. Rizvi, Ashim K. Datta and Jasim Ahmed
Includes bibliographical references and index
ISBN:9781466556423
1466556420
DOI:10.1201/b16897