Engineering Properties of Food, Second Edition - Rilegato

Rilegato

ISBN 10: 0824789431 ISBN 13: 9780824789435

Casa editrice: CRC Press, 1994

Riassunto

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.

Su questo libro

Contenuti

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.

Product Description

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Dettagli dell'edizione

• Editore: CRC Press
• Data di pubblicazione: 1994
• Lingua: Inglese
• ISBN 10: 0824789431
• ISBN 13: 9780824789435
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 544
• Redattore: Rao M.A., Rizvi Syed S.H., Datta Ashim K.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile