Engineering Properties of Foods, Fourth Edition

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Publisher : CRC Press
ISBN 13 : 1466556420
Total Pages : 816 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Engineering Properties of Foods, Fourth Edition by : M.A. Rao

Download or read book Engineering Properties of Foods, Fourth Edition written by M.A. Rao and published by CRC Press. This book was released on 2014-04-22 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Physical Properties of Foods

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Author :
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.

Food Properties Handbook

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Author :
Publisher : CRC Press
ISBN 13 : 1420003097
Total Pages : 880 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Food Properties Handbook by : M. Shafiur Rahman

Download or read book Food Properties Handbook written by M. Shafiur Rahman and published by CRC Press. This book was released on 2009-05-28 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat

Physical Properties of Foods and Food Processing Systems

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Author :
Publisher : Elsevier
ISBN 13 : 1845698428
Total Pages : 469 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Physical Properties of Foods and Food Processing Systems by : M J Lewis

Download or read book Physical Properties of Foods and Food Processing Systems written by M J Lewis and published by Elsevier. This book was released on 1990-01-01 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Engineering Properties of Foods

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Publisher : CRC Press
ISBN 13 : 1420028804
Total Pages : 762 pages
Book Rating : 4.4/5 (2 download)

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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

Materials Handbook

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Publisher : Springer
ISBN 13 : 3319389254
Total Pages : 2302 pages
Book Rating : 4.3/5 (193 download)

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Book Synopsis Materials Handbook by : François Cardarelli

Download or read book Materials Handbook written by François Cardarelli and published by Springer. This book was released on 2018-07-09 with total page 2302 pages. Available in PDF, EPUB and Kindle. Book excerpt: The unique and practical Materials Handbook (third edition) provides quick and easy access to the physical and chemical properties of very many classes of materials. Its coverage has been expanded to include whole new families of materials such as minor metals, ferroalloys, nuclear materials, food, natural oils, fats, resins, and waxes. Many of the existing families—notably the metals, gases, liquids, minerals, rocks, soils, polymers, and fuels—are broadened and refined with new material and up-to-date information. Several of the larger tables of data are expanded and new ones added. Particular emphasis is placed on the properties of common industrial materials in each class. After a chapter introducing some general properties of materials, each of twenty-four classes of materials receives attention in its own chapter. The health and safety issues connected with the use and handling of industrial materials are included. Detailed appendices provide additional information on subjects as diverse as crystallography, spectroscopy, thermochemical data, analytical chemistry, corrosion resistance, and economic data for industrial and hazardous materials. Specific further reading sections and a general bibliography round out this comprehensive guide. The index and tabular format of the book makes light work of extracting what the reader needs to know from the wealth of factual information within these covers. Dr. François Cardarelli has spent many years compiling and editing materials data. His professional expertise and experience combine to make this handbook an indispensable reference tool for scientists and engineers working in numerous fields ranging from chemical to nuclear engineering. Particular emphasis is placed on the properties of common industrial materials in each class. After a chapter introducing some general properties of materials, materials are classified as follows. ferrous metals and their alloys; ferroalloys; common nonferrous metals; less common metals; minor metals; semiconductors and superconductors; magnetic materials; insulators and dielectrics; miscellaneous electrical materials; ceramics, refractories and glasses; polymers and elastomers; minerals, ores and gemstones; rocks and meteorites; soils and fertilizers; construction materials; timbers and woods; fuels, propellants and explosives; composite materials; gases; liquids; food, oils, resin and waxes; nuclear materials. food materials

Food Physics

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Publisher : Springer Science & Business Media
ISBN 13 : 3540341943
Total Pages : 554 pages
Book Rating : 4.5/5 (43 download)

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Book Synopsis Food Physics by : Ludger Figura

Download or read book Food Physics written by Ludger Figura and published by Springer Science & Business Media. This book was released on 2007-08-24 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Theory, Determination and Control of Physical Properties of Food Materials

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Publisher : Springer Science & Business Media
ISBN 13 : 940101731X
Total Pages : 416 pages
Book Rating : 4.4/5 (1 download)

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Book Synopsis Theory, Determination and Control of Physical Properties of Food Materials by : Cho-Kyun Rha

Download or read book Theory, Determination and Control of Physical Properties of Food Materials written by Cho-Kyun Rha and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This volume, Theory, Determination and Control of Physical Properties of Food Materia/s, Volume I of the 'Series in Food Material Science', contains basic principles, methods and instrumental methods for determination and application of the modifi cation of physical properties. In this book, noted investigators in the subjects have pooled their knowledge and made it available in a condensed form. Every chapter is selfcontained with most of them starting with a review or introduction, including the viewpoint of the author. These should offer a beginner a very general introduction to the subjects covered, make the scientists and technologists in the field aware of current progress and allow the specialists a chance to compare different viewpoints.

Introduction to Food Engineering

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Author :
Publisher : Academic Press
ISBN 13 : 0080919626
Total Pages : 864 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Introduction to Food Engineering by : R. Paul Singh

Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Academic Press. This book was released on 2008-10-15 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. - Supplemental processes including filtration, sedimentation, centrifugation, and mixing - Extrusion processes for foods - Packaging concepts and shelf life of foods - Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Food & Process Engineering Technology

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Publisher : Amer Society of Agricultural
ISBN 13 : 9781892769435
Total Pages : 315 pages
Book Rating : 4.7/5 (694 download)

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Book Synopsis Food & Process Engineering Technology by : Luther R. Wilhelm

Download or read book Food & Process Engineering Technology written by Luther R. Wilhelm and published by Amer Society of Agricultural. This book was released on 2004-01-01 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anyone can view the abstracts; access to the full text is via ASAE membership or site license.

Thermal Properties of Food and Agricultural Materials

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Publisher : CRC Press
ISBN 13 : 1000123952
Total Pages : 408 pages
Book Rating : 4.0/5 (1 download)

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Book Synopsis Thermal Properties of Food and Agricultural Materials by : Nuri N. Mohsenin

Download or read book Thermal Properties of Food and Agricultural Materials written by Nuri N. Mohsenin and published by CRC Press. This book was released on 2020-11-25 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.

Transport Properties of Foods

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Publisher : CRC Press
ISBN 13 : 148227101X
Total Pages : 435 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Transport Properties of Foods by : George D. Saravacos

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 435 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 a

Thermal Food Processing

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Publisher : CRC Press
ISBN 13 : 1439876797
Total Pages : 677 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Thermal Food Processing by : Da-Wen Sun

Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Physical-Chemical Properties of Foods

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Publisher : Elsevier
ISBN 13 : 0081008066
Total Pages : 108 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Physical-Chemical Properties of Foods by : Aïchatou Musavu Ndob

Download or read book Physical-Chemical Properties of Foods written by Aïchatou Musavu Ndob and published by Elsevier. This book was released on 2015-09-18 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. - Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths - Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator - Full with theoretical equations and examples to help you apply the content to your data

Engineering Principles of Unit Operations in Food Processing

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Publisher : Woodhead Publishing
ISBN 13 : 0128184744
Total Pages : 498 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Engineering Principles of Unit Operations in Food Processing by : Seid Mahdi Jafari

Download or read book Engineering Principles of Unit Operations in Food Processing written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2021-06-22 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint

Encyclopedia of Polymer Applications, 3 Volume Set

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Publisher : CRC Press
ISBN 13 : 1351019414
Total Pages : 2954 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis Encyclopedia of Polymer Applications, 3 Volume Set by : Munmaya Mishra

Download or read book Encyclopedia of Polymer Applications, 3 Volume Set written by Munmaya Mishra and published by CRC Press. This book was released on 2018-12-17 with total page 2954 pages. Available in PDF, EPUB and Kindle. Book excerpt: Undoubtedly the applications of polymers are rapidly evolving. Technology is continually changing and quickly advancing as polymers are needed to solve a variety of day-to-day challenges leading to improvements in quality of life. The Encyclopedia of Polymer Applications presents state-of-the-art research and development on the applications of polymers. This groundbreaking work provides important overviews to help stimulate further advancements in all areas of polymers. This comprehensive multi-volume reference includes articles contributed from a diverse and global team of renowned researchers. It offers a broad-based perspective on a multitude of topics in a variety of applications, as well as detailed research information, figures, tables, illustrations, and references. The encyclopedia provides introductions, classifications, properties, selection, types, technologies, shelf-life, recycling, testing and applications for each of the entries where applicable. It features critical content for both novices and experts including, engineers, scientists (polymer scientists, materials scientists, biomedical engineers, macromolecular chemists), researchers, and students, as well as interested readers in academia, industry, and research institutions.

Technical Report

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Publisher :
ISBN 13 :
Total Pages : 374 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 1976 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: