Engineering Properties of Foods.
Rao, M.A.
Engineering Properties of Foods. - Fourth Edition - Boca Raton Taylor & Francis 2014 - xii, 800 páginas; Gráficos, Tablas, Imágenes; 27 cm;
1. Mass–Volume–Area-Related Properties of Foods
Mohammad Shafiur Rahman
2. Surface Properties
Karl F. Schilke and Joseph McGuire
3. Food Microstructure Analysis
Bryony James
4.Transition in Foods
Jasim Ahmed and Mohammad 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
S. 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
M. J. McCarthy, L. Wang and K. L. McCarthy
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. Nicolaï, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden.
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition:
Food Microstructure Analysis
Glass Transition in Foods
Kinetics and Process Design for High-Pressure Processing
The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.
9781466556423
Engineering
Foods
Properties
Rheological
664.07 / R215
Engineering Properties of Foods. - Fourth Edition - Boca Raton Taylor & Francis 2014 - xii, 800 páginas; Gráficos, Tablas, Imágenes; 27 cm;
1. Mass–Volume–Area-Related Properties of Foods
Mohammad Shafiur Rahman
2. Surface Properties
Karl F. Schilke and Joseph McGuire
3. Food Microstructure Analysis
Bryony James
4.Transition in Foods
Jasim Ahmed and Mohammad 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
S. 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
M. J. McCarthy, L. Wang and K. L. McCarthy
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. Nicolaï, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden.
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition:
Food Microstructure Analysis
Glass Transition in Foods
Kinetics and Process Design for High-Pressure Processing
The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.
9781466556423
Engineering
Foods
Properties
Rheological
664.07 / R215