000			03861ntdaa2200301 ab4500
999			_c2018 _d2018
003			UnInEc
005			20180813112759.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781466556423
040			_aCIBESPAM MFL
041			_aEng
082			_a664.07 _bR215 _c2014
100			_aRao, M.A.
245			_aEngineering Properties of Foods.
250			_aFourth Edition
260			_aBoca Raton _bTaylor & Francis _c2014
300			_axii, 800 páginas; _bGráficos, Tablas, Imágenes; _c27 cm;
505			_a1. 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.
520			_aIt 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.
650			_aEngineering
650			_aFoods
650			_aProperties
650			_aRheological
700			_aRizvi, Syed S.H. _aDatta, Ashim K. _aAhmed, Jasim.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK