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Moisture Sorption
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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.
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.
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.
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 640 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.
Book Synopsis Properties of Water in Foods by : D. Simatos
Download or read book Properties of Water in Foods written by D. Simatos and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
Book Synopsis Moisture Sorption by : Theodore Peter Labuza
Download or read book Moisture Sorption written by Theodore Peter Labuza and published by . This book was released on 1984 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
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:
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.
Book Synopsis Clothing Biosensory Engineering by : Yan Li
Download or read book Clothing Biosensory Engineering written by Yan Li and published by Woodhead Publishing. This book was released on 2006-04-24 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human sensory perception of clothing involves a series of complex interactive processes, including physical responses to external stimuli, neurophysiological processes for decoding stimuli through the biosensory and nervous systems inside the body, neural responses to psychological sensations, and psychological processes for formulating preferences and making adaptive feedback reactions.Clothing biosensory engineering is a systematic and integrative way of translating consumers' biological and sensory responses, and psychological feelings and preferences about clothing, into the perceptual elements of design. It is a link between scientific experimentation and commercial application to develop economic solutions to practical technical problems.Clothing biosensory engineering quantifies the decision-making processes through which physics, mathematics, neurophysiological and engineering techniques are applied to optimally convert resources to meet various sensory requirements – visual/thermal/mechanical. It includes theoretical and experimental observations, computer simulations, test methods, illustrations and examples of actual product development. - Describes the process of Clothing biosensory engineering in detail - Quantifies the decision making processes applied to optimally convert resources to meet various sensory requirements - Includes theoretical and experimental observations and examples of actual product development
Book Synopsis Moisture Sorption by : T. P. (Theodore Peter) Labuza
Download or read book Moisture Sorption written by T. P. (Theodore Peter) Labuza and published by . This book was released on 1984 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Wood-Water Relations by : Christen Skaar
Download or read book Wood-Water Relations written by Christen Skaar and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wood is formed in an essentially water-saturated environment in the living tree, and the cell wall remains in this state until the water flow from the roots is interrupted, such as by felling the tree. The wood then begins to lose most of its moisture by drying, resulting in changes in most of its physical properties. These changes, and their relationship to the environment to which the wood is subsequently ex posed, are the subject of this book. The text consists of six chapters. The first chapter discusses cer tain empirical relationships between wood and water, methods of measuring wood moisture content, factors which affect its equilib rium moisture content, and the effect of moisture content on wood strength. The second chapter treats the thermodynamics of moisture sorption by wood, inc1uding enthalpy, entropy, and free energy changes. The third chapter discusses some of the theories which have been proposed to explain the sorption isotherms for hygroscopic ma terials such as wood. Chapter 4 considers hygroexpansion or the shrinking and swelling of wood associated with moisture change. Chapter 5 is concerned with how moisture moves through the cell wall of wood in response to both moisture and temperature gradients. The sixth and final chapter discusses the theoretical and practical aspects of the electrical resistance and dielectric properties of wood, in c1uding the principles involved in their application in electrical moisture meters.
Book Synopsis Engineering Properties of Foods by : M.A. Rao
Download or read book Engineering Properties of Foods written by M.A. Rao and published by CRC Press. This book was released on 2014-10-31 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Book Synopsis The Hair Fibre: Proteins, Structure and Development by : Jeffrey E. Plowman
Download or read book The Hair Fibre: Proteins, Structure and Development written by Jeffrey E. Plowman and published by Springer. This book was released on 2018-05-24 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hair is a sophisticated bio-based material, whether it is on a human head or part of a mammalian coat. In particular, the role of the proteins in the follicle, integral to hair development, are not well understood. This new book seeks to integrate the latest research in proteomic and morphological studies into a coherent description of fibre development from the follicle to its final mature, keratinized form. To achieve this the book has been divided into three sections. The first describes the keratins, their associated proteins and how they assemble into intermediate filaments in the fibre. The second covers the latest information on the morphological changes that occur from the base of the follicle, through the keratinization process to the mature fibre and the role that proteins play in this. The final section delves into fundamental fibre properties such as crosslinking, thermal and oxidative modifications and how these affect the mature fibre. The editors of this book are internationally recognised for their work in the area of mammalian hair, Jeffrey Plowman for his knowledge of the proteomics of the fibre, Santanu Deb-Choudhury for his work in the area of crosslinking in the fibre and Duane Harland for his understanding of the morphological development of the fibre. Together they have collected material from other international experts: Leopold Eckhart and Florian Ehrlich for their knowledge of the evolution of keratins; Dong Dong Wu and David Irwin for their studies on keratin associated protein evolution; David Parry and Bruce Fraser for their work on keratin and keratin associated protein structure and assembly; John McKinnon for his studies on macrofibril formation; Crisan Popescu for the thermodynamics of keratins; and Jolon Dyer for his oxidative modification studies of keratins. This book provides a comprehensive introduction, and useful reference guide to hair biology and will be of interest to both scientists and technologists.
Book Synopsis Impact of process conditions in open and closed reactor systems on the properties of thermally modified wood by : Michael Altgen
Download or read book Impact of process conditions in open and closed reactor systems on the properties of thermally modified wood written by Michael Altgen and published by Cuvillier Verlag. This book was released on 2016-12-05 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Various thermal wood modification technologies have been developed in Europe during the past decades that differ notably in the process conditions applied. However, the changes in wood properties by thermal modification, the underlying modes of action and their link to the process conditions are still not fully understood. This thesis investigates the influence of different process conditions in open and closed reactor systems on the resulting properties of thermally modified wood. In closed reactor systems, elevated water vapor pressure accelerates the thermal degradation of wood polymers and results in high mass loss levels even at mild treatment temperatures. However, in addition to the loss in wood mass, a strong influence of drying and softening of wood at elevated temperatures as well as an increased cell wall matrix stiffness by modification of the lignin carbohydrate complex under dry heat conditions influences the wood properties, i.e. water sorption. For wood thermally modified in open reactor systems at different peak temperatures and durations, the surface performance is investigated with regard to the susceptibility to surface cracking, photodegradation and coatability. The results provide explanations why the performance of thermally modified wood in exterior applications does not always meet the expectations derived from its enhanced resistance against decay fungi.
Book Synopsis Library List by : National Agricultural Library (U.S.)
Download or read book Library List written by National Agricultural Library (U.S.) and published by . This book was released on 1948 with total page 1338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Fruits and Fruit Processing by : Y. H. Hui
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
