Author : M.A. Rao
Publisher : CRC Press
Page : 762 pages
File Size : 35,56 MB
Release : 2014-10-31
Category : Technology & Engineering
ISBN : 1420028804
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
Author : Serpil Sahin
Publisher : Springer Science & Business Media
Page : 267 pages
File Size : 15,27 MB
Release : 2007-05-27
Category : Technology & Engineering
ISBN : 0387308083
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.
Author : Zeki Berk
Publisher : Academic Press
Page : 721 pages
File Size : 19,99 MB
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 0124159869
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Author : George D. Saravacos
Publisher : CRC Press
Page : 438 pages
File Size : 35,85 MB
Release : 2001-06-04
Category : Technology & Engineering
ISBN : 9780824706135
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 : Bhesh Bhandari
Publisher : John Wiley & Sons
Page : 438 pages
File Size : 40,53 MB
Release : 2012-07-30
Category : Technology & Engineering
ISBN : 1118373928
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Author : Ignacio Arana
Publisher : CRC Press
Page : 420 pages
File Size : 20,35 MB
Release : 2012-02-27
Category : Technology & Engineering
ISBN : 1439835373
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
Author : M J Lewis
Publisher : Elsevier
Page : 469 pages
File Size : 49,46 MB
Release : 1990-01-01
Category : Technology & Engineering
ISBN : 1845698428
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.
Author : Jorge E. Lozano
Publisher : CRC Press
Page : 376 pages
File Size : 18,10 MB
Release : 2000-06-07
Category : Technology & Engineering
ISBN : 9781566769914
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Author : Sakamon Devahastin
Publisher : CRC Press
Page : 637 pages
File Size : 45,71 MB
Release : 2010-08-03
Category : Technology & Engineering
ISBN : 1439857741
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on
Author : Ludger Figura
Publisher : Springer Science & Business Media
Page : 554 pages
File Size : 43,85 MB
Release : 2007-08-24
Category : Technology & Engineering
ISBN : 3540341943
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.
