Engineering Properties of Food, Second EditionM.A. Rao, Syed S.H. Rizvi, Ashim K. Datta This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies. |
Contents
Rheological Properties of Solid Foods 55 | 55 |
Thermal Properties of Foods 99 66 | 99 |
Thermal Properties of Frozen Foods | 139 |
Mass Transfer Properties of Foods | 169 |
Thermodynamic Properties of Foods in Dehydration | 223 |
Physicochemical and Engineering Properties of Food | 311 |
Common terms and phrases
acid adsorption apple applied aroma compounds calculated cellulose acetate Chem chemical chemical potential Chirife color components concentration correlation curve dehydration density desorption determined dielectric behavior dielectric constant dielectric loss dielectric properties diffusion dimensionless drying effects elastic energy Enthalpy equation equilibrium experimental Figure flow fluid foods food processing Food Sci Food Technol fraction freezing frequencies fruit juices function Goldblith heat transfer Heldman hysteresis Iglesias increase interactions ionic isosteric heat kJ/kg liquid mass transfer coefficient material Matsuura measurements meat membrane method microwave modulus moisture content molecules Mudgett Newtonian fluid obtained parameters phase polymer pore potato predicted properties of foods protein reverse osmosis rheological salt sample Saravacos shear rate sodium chloride solid solute separation sorbed sorption isotherms Sourirajan specific heat starch stress sugar surface Table temperature tests Texture Stud thermal conductivity thermal properties thermodynamic tion values velocity viscoelastic viscosity volatile water activity water content water unfrozen