Engineering Properties of Food, Second Edition

M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta (Herausgeber)

Buch | Hardcover

544 Seiten

1994 | 2nd New edition
Marcel Dekker Inc (Verlag)
9780824789435 (ISBN)

Infos

Defines food properties, provides the necessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This edition offers new chapters, including one on the thermal properties of frozen foods.

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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.

Inhalt

Rheological properties of fluid foods; rheological properties of solid foods; thermal properties of foods; thermal properties of frozen foods; mass transfer properties of foods; thermodynamic properties of foods in dehydration; physicochemical and engineering properties in food membrane separation processes; electrical properties of food; food dielectric property data and their composition-based prediction; colourimetric properties of foods.

Produkt-Details

• Erscheint lt. Verlag: 29.9.1994
• Verlagsort: New York
• Sprache: englisch
• Maße: 152 x 229 mm
• Gewicht: 816 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-13: 9780824789435 / 9780824789435
• Zustand: Neuware