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...

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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

Table of Contents:
  • Front Cover -- Contents -- Preface -- Editors -- Contributors -- Chapter 1: Mass-Volume-Area-Related Properties of Foods -- Chapter 2: Surface Properties -- Chapter 3: Food Microstructure Analysis -- Chapter 4: Glass Transition in Foods -- Chapter 5: Rheological Properties of Fluid Foods -- Chapter 6: Rheological Properties of Solid Foods -- Chapter 7: Thermal Properties of Unfrozen Foods -- Chapter 8: Thermal Properties of Frozen Foods -- Chapter 9: Properties Relevant to Infrared Heating of Food -- Chapter 10: Mass Transfer Properties of Foods -- Chapter 11: Thermodynamic Properties of Foods in Dehydration -- Chapter 12: Physicochemical and Engineering Properties of Food in Membrane Separation Processes -- Chapter 13: Electrical Conductivity of Foods -- Chapter 14: Dielectric Properties of Foods -- Chapter 15: Ultrasound Properties of Foods -- Chapter 16: Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing -- Chapter 17: Kinetics and Process Design for High-Pressure Processing -- Chapter 18: Gas Exchange Properties of Fruits and Vegetables -- Back Cover