Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Food Structure And Moisture Transfer full books in PDF, epub, and Kindle. Read online Food Structure And Moisture Transfer ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Springer
Publisher :
ISBN 13 : 9781461463436
Total Pages : 70 pages
Book Rating : 4.4/5 (634 download)
Download or read book Food Structure and Moisture Transfer written by Springer and published by . This book was released on 2013-02-01 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Valérie Guillard
Publisher : Springer Science & Business Media
ISBN 13 : 1461463424
Total Pages : 64 pages
Book Rating : 4.4/5 (614 download)
Download or read book Food Structure and Moisture Transfer written by Valérie Guillard and published by Springer Science & Business Media. This book was released on 2013-02-11 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.
Author : L. E. Lerew
Publisher :
ISBN 13 :
Total Pages : 11 pages
Book Rating : 4.:/5 (353 download)
Download or read book Simulation of Heat and Moisture Transfer in Bulk Stored Raw Food Products written by L. E. Lerew and published by . This book was released on 1978 with total page 11 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : K. Hayakawa
Publisher :
ISBN 13 :
Total Pages : 25 pages
Book Rating : 4.:/5 (128 download)
Download or read book Heat and Moisture Transfer in Food with Strain-stress Formation--a Theorectical Model written by K. Hayakawa and published by . This book was released on 1989 with total page 25 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 594 pages
Book Rating : 4.:/5 (923 download)
Download or read book Simultaneous Heat and Moisture Transfer in Dehydrated Food During Storage written by and published by . This book was released on 1974 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Benoit Biquet
Publisher :
ISBN 13 :
Total Pages : 806 pages
Book Rating : 4.:/5 (179 download)
Download or read book Moisture Transfer in Foods and Edible Moisture Barriers written by Benoit Biquet and published by . This book was released on 1987 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. M. V. Blanshard
Publisher : Elsevier
ISBN 13 : 1483165310
Total Pages : 515 pages
Book Rating : 4.4/5 (831 download)
Download or read book Food Structure written by J. M. V. Blanshard and published by Elsevier. This book was released on 2016-07-29 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.
Author : George D. Saravacos
Publisher : CRC Press
ISBN 13 : 9780824706135
Total Pages : 438 pages
Book Rating : 4.7/5 (61 download)
Download or read book Transport Properties of Foods written by George D. Saravacos and published by CRC Press. This book was released on 2001-06-04 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Author : Azharul Karim
Publisher : CRC Press
ISBN 13 : 1498784119
Total Pages : 261 pages
Book Rating : 4.4/5 (987 download)
Download or read book Intermittent and Nonstationary Drying Technologies written by Azharul Karim and published by CRC Press. This book was released on 2017-09-18 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:
Author : Harry Levine
Publisher : Springer Science & Business Media
ISBN 13 : 9780306439360
Total Pages : 870 pages
Book Rating : 4.4/5 (393 download)
Download or read book Water Relationships in Foods written by Harry Levine and published by Springer Science & Business Media. This book was released on 1991-09-30 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.
Author : Yadunandan Lal Dar
Publisher : John Wiley & Sons
ISBN 13 : 1118766121
Total Pages : 464 pages
Book Rating : 4.1/5 (187 download)
Download or read book Food Texture Design and Optimization written by Yadunandan Lal Dar and published by John Wiley & Sons. This book was released on 2014-04-07 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Author : Valérie Guillard
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (116 download)
Download or read book Characterization and Modelling of Moisture Transfer in Composite Foods Constituted of Fresh Filling Nd Cereal-based Food : Barrier Performance of Edible Films Placed at the Interface written by Valérie Guillard and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Milda E. Embuscado
Publisher : Springer Science & Business Media
ISBN 13 : 0387928243
Total Pages : 410 pages
Book Rating : 4.3/5 (879 download)
Download or read book Edible Films and Coatings for Food Applications written by Milda E. Embuscado and published by Springer Science & Business Media. This book was released on 2009-06-10 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Author : Mohammed M. Farid
Publisher : CRC Press
ISBN 13 : 142005354X
Total Pages : 1000 pages
Book Rating : 4.4/5 (2 download)
Download or read book Mathematical Modeling of Food Processing written by Mohammed M. Farid and published by CRC Press. This book was released on 2010-05-21 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000353621
Total Pages : 333 pages
Book Rating : 4.0/5 (3 download)
Download or read book Food Processing and Preservation Technology written by Megh R. Goyal and published by CRC Press. This book was released on 2022-04-27 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Author : Mohammad U.H. Joardder
Publisher : Springer
ISBN 13 : 331923045X
Total Pages : 81 pages
Book Rating : 4.3/5 (192 download)
Download or read book Porosity written by Mohammad U.H. Joardder and published by Springer. This book was released on 2015-10-23 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Author : Yeong-Ching Hong
Publisher :
ISBN 13 :
Total Pages : 248 pages
Book Rating : 4.:/5 (15 download)
Download or read book Finite Element Modeling of Moisture Transfer During the Storage of Well Mixed Multicomponent Dried Foods written by Yeong-Ching Hong and published by . This book was released on 1985 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
