Engineering Properties of Foods, Third Edition - Rilegato

Rilegato

ISBN 10: 0824753283 ISBN 13: 9780824753283

Casa editrice: CRC Press, 2005

Riassunto

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 in the design and operation of important food processing equipment.  

Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material. 

This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.

Su questo libro

Contenuti:

New!  Mass-Volume-Area Related Properties of Foods,
                       M. Rahman
                    Rheological Properties of Fluid Foods, M. Rao
                    Rheological Properties of Solid Foods, V. Rao and 

X. Quintero

                   Thermal Properties of Unfrozen Foods, P. 

                       Nesvadba

                   Thermal Properties of Frozen Foods, R. Singh
          New!  Properties Relevant to Infrared Heating of Foods,  A.

                    Datta  and M. Almeida

                     Thermodynamic Properties of Foods in  
                         Dehydration, S. Rizvi     
                   Mass Transfer Properties of Foods, G. Saravacos
                        and Z. Maroulis
                    Physicochemical and Engineering Properties Foods         
                        in Membrane Separation  Processes, D. Rana, T.
                        Matsuura and S. Sourirajan
          New!  Electrical Conductivity of Foods, S. Sastry
                        Dielectric Properties of Foods, A. Datta , G.
                       Sumnu, and G. Raghavan
          New!  Ultrasound Properties, M. McCarthy, L. Wang, and
                        K. McCarthy
          New!   Kinetic Data for Biochemical and Microbiological    
                     Processes during Thermal  Processing, A. Van
                        Loey, C. Smout, Indrawati, and M. Hendrick
          New!   Gas Exchange Properties of Fruit and Vegetables ,
                         B. Nicolai, J. Lammertyn, W. Schotsmans, and B.
                        Verlinden
                    Surface Properties, J. McGuire
          New!  Colorimetric  Properties of Foods, F. Francis

Product Description:

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Su questa edizione

• Editore: CRC Press
• Data di pubblicazione: 2005
• ISBN 10: 0824753283
• ISBN 13: 9780824753283
• Rilegatura: Copertina rigida
• Numero edizione: 3
• Numero di pagine: 768
• Redattore: Rao M.A., Rizvi Syed S.H., Datta Ashim K.