Moisture Sorption

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Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components

Author : Hector Iglesias
Publisher : Elsevier
ISBN 13 : 0323154271
Total Pages : 361 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components by : Hector Iglesias

Download or read book Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components written by Hector Iglesias and published by Elsevier. This book was released on 2012-12-02 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures. Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes on describing the principal methods of water activity determination, namely, gravimetry, manometry, and hygrometry. Data presented as plots of moisture content versus water activity are given. The last chapter presents several mathematical equations for describing water sorption isotherms of food materials. It emphasizes a statistical analysis on fitting abilities of various two-parameter equations as applied to each experimental isotherm collected. It contains tables of parameters for mathematical description of food isotherms. Supplementary texts on nonlinear regression program used for determination of statistical parameters in this text are also provided.

Moisture Sorption

Author : Leonard N. Bell
Publisher :
ISBN 13 : 9781891127182
Total Pages : 0 pages
Book Rating : 4.1/5 (271 download)

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Book Synopsis Moisture Sorption by : Leonard N. Bell

Download or read book Moisture Sorption written by Leonard N. Bell and published by . This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual explains water activity in foods and shows why commonly held ideas about free and bound water are often inaccurate. It demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems such as the change in rate of moisture gain for individual packaged products over time, or the amount of sugar needed to lower the water activity of a product to make it shelf stable.The authors emphasize the physical chemistry of water in biological systems. For every equation provided they furnish examples from practical experience. These examples will help food scientists understand thermodynamics (equilibrium processes and water activity), dynamics (rate processes such as mass transfer of moisture between ingredients), and structure (weeping, swelling, droplets, and edible barriers). Using this manual will help solve product development problems and improve the quality of the foods brought to the market.

Water Activity

Author : Rockland
Publisher : Routledge
ISBN 13 : 1351405101
Total Pages : 432 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Water Activity by : Rockland

Download or read book Water Activity written by Rockland and published by Routledge. This book was released on 2017-11-22 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.

Moisture Sorption Kinetics for Water-soluble Substances

Author : Lynn Van Campen
Publisher :
ISBN 13 :
Total Pages : 408 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Moisture Sorption Kinetics for Water-soluble Substances by : Lynn Van Campen

Download or read book Moisture Sorption Kinetics for Water-soluble Substances written by Lynn Van Campen and published by . This book was released on 1981 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Sorption in 2020s

Author : George Kyzas
Publisher : BoD – Books on Demand
ISBN 13 : 1838801138
Total Pages : 192 pages
Book Rating : 4.8/5 (388 download)

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Book Synopsis Sorption in 2020s by : George Kyzas

Download or read book Sorption in 2020s written by George Kyzas and published by BoD – Books on Demand. This book was released on 2020-03-11 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book deliberately keeps background information to a minimum, instead it comprehensively covers adsorption of liquid solutions, the difference between equilibrium individual solute uptake and surface excess, a general discussion of adsorbate uptake mechanisms and uptake rate expression, uptake steps, performance models and their generalizations, application of performance models, and design methods based on the constant behavior assumption, and the unused bed length concept.

Water Activity in Foods

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 1118823389
Total Pages : 636 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

High Temperature and Environmental Effects on Polymeric Composites

Author : Charles E. Harris
Publisher : ASTM International
ISBN 13 : 0803114915
Total Pages : 223 pages
Book Rating : 4.8/5 (31 download)

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Book Synopsis High Temperature and Environmental Effects on Polymeric Composites by : Charles E. Harris

Download or read book High Temperature and Environmental Effects on Polymeric Composites written by Charles E. Harris and published by ASTM International. This book was released on 1993 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aerospace and naval applications of polymers in conditions once thought too harsh for them, take center stage in the survey of how polymer composites react to environmental conditions. A dozen papers from a symposium in San Diego, October 1991, describe damage mechanisms and failure, materials behavior under combined effects, and constitutive models, sometimes considering polymers as a whole, but more often specific groups or composites. No index. Annotation copyright by Book News, Inc., Portland, OR.

Water Activity in Foods

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 0470376368
Total Pages : 456 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

Encyclopedia of Agricultural, Food, and Biological Engineering

Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 1498711073
Total Pages : 2001 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Encyclopedia of Agricultural, Food, and Biological Engineering by : Dennis R. Heldman

Download or read book Encyclopedia of Agricultural, Food, and Biological Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2010-10-21 with total page 2001 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.

Absorbent Technology

Author : P.K. Chatterjee
Publisher : Elsevier
ISBN 13 : 0080525857
Total Pages : 501 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Absorbent Technology by : P.K. Chatterjee

Download or read book Absorbent Technology written by P.K. Chatterjee and published by Elsevier. This book was released on 2002-03-20 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication discusses the theoretical aspects of absorbency as well as the structure, properties and performance of materials. The chapters are arranged in an approach for the reader to advance progressively through fundamental theories of absorbency to more practical aspects of the technology. Topics covered include scientific principles of absorbency and structure property relationships; material technology including super absorbents, non-woven, natural and synthetic fibres and surfactants; absorbency measurement techniques and technology perspective. The reader is provided with current status information on technology and is also informed on important developments within the field.

Polymorphism

Author : Rolf Hilfiker
Publisher : John Wiley & Sons
ISBN 13 : 3527607722
Total Pages : 433 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Polymorphism by : Rolf Hilfiker

Download or read book Polymorphism written by Rolf Hilfiker and published by John Wiley & Sons. This book was released on 2006-08-21 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited by one of the leading experts in the field, this handbook emphasizes why solid-state issues are important, which approaches should be taken to avoid problems and exploit the opportunities offered by solid state properties in the pharmaceutical and agricultural industries. With its practical approach, this is at once a guideline for development chemists just entering the field as well as a high-quality source of reference material for specialists in the pharmaceutical and chemical industry, structural chemists, physicochemists, crystallographers, inorganic chemists, and patent departments.

Physico-chemical Aspects of Textile Coloration

Author : Stephen M. Burkinshaw
Publisher : John Wiley & Sons
ISBN 13 : 1118725697
Total Pages : 642 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Physico-chemical Aspects of Textile Coloration by : Stephen M. Burkinshaw

Download or read book Physico-chemical Aspects of Textile Coloration written by Stephen M. Burkinshaw and published by John Wiley & Sons. This book was released on 2016-02-08 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: The production of textile materials comprises a very large and complex global industry that utilises a diverse range of fibre types and creates a variety of textile products. As the great majority of such products are coloured, predominantly using aqueous dyeing processes, the coloration of textiles is a large-scale global business in which complex procedures are used to apply different types of dye to the various types of textile material. The development of such dyeing processes is the result of substantial research activity, undertaken over many decades, into the physico-chemical aspects of dye adsorption and the establishment of ‘dyeing theory’, which seeks to describe the mechanism by which dyes interact with textile fibres. Physico-Chemical Aspects of Textile Coloration provides a comprehensive treatment of the physical chemistry involved in the dyeing of the major types of natural, man-made and synthetic fibres with the principal types of dye. The book covers: fundamental aspects of the physical and chemical structure of both fibres and dyes, together with the structure and properties of water, in relation to dyeing; dyeing as an area of study as well as the terminology employed in dyeing technology and science; contemporary views of intermolecular forces and the nature of the interactions that can occur between dyes and fibres at a molecular level; fundamental principles involved in dyeing theory, as represented by the thermodynamics and kinetics of dye sorption; detailed accounts of the mechanism of dyeing that applies to cotton (and other cellulosic fibres), polyester, polyamide, wool, polyacrylonitrile and silk fibres; non-aqueous dyeing, as represented by the use of air, organic solvents and supercritical CO2 fluid as alternatives to water as application medium. The up-to-date text is supported by a large number of tables, figures and illustrations as well as footnotes and widespread use of references to published work. The book is essential reading for students, teachers, researchers and professionals involved in textile coloration.

Sensors Application in Agriculture

Author : Dimitrios S. Paraforos
Publisher : MDPI
ISBN 13 : 3039432583
Total Pages : 228 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Sensors Application in Agriculture by : Dimitrios S. Paraforos

Download or read book Sensors Application in Agriculture written by Dimitrios S. Paraforos and published by MDPI. This book was released on 2020-11-06 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel technologies are playing an important role in the development of crop and livestock farming and have the potential to be the key drivers of sustainable intensification of agricultural systems. In particular, new sensors are now available with reduced dimensions, reduced costs, and increased performances, which can be implemented and integrated in production systems, providing more data and eventually an increase in information. It is of great importance to support the digital transformation, precision agriculture, and smart farming, and to eventually allow a revolution in the way food is produced. In order to exploit these results, authoritative studies from the research world are still needed to support the development and implementation of new solutions and best practices. This Special Issue is aimed at bringing together recent developments related to novel sensors and their proved or potential applications in agriculture.

Physical Properties of Foods

Author : Serpil Sahin
Publisher : Springer Science & Business Media
ISBN 13 : 0387308083
Total Pages : 267 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Physical Properties of Foods by : Serpil Sahin

Download or read book Physical Properties of Foods written by Serpil Sahin and published by Springer Science & Business Media. This book was released on 2007-05-27 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Water Activity

Author : Rockland
Publisher : Routledge
ISBN 13 : 135140511X
Total Pages : 424 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Water Activity by : Rockland

Download or read book Water Activity written by Rockland and published by Routledge. This book was released on 2017-11-22 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.

Technical Report

Author :
Publisher :
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Technical Report by :

Download or read book Technical Report written by and published by . This book was released on 1967 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Research on Food Processing and Preservation Technologies

Author : Preeti Birwal
Publisher : CRC Press
ISBN 13 : 1000404927
Total Pages : 366 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Handbook of Research on Food Processing and Preservation Technologies by : Preeti Birwal

Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Preeti Birwal and published by CRC Press. This book was released on 2021-11-25 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.