Food Properties Handbook (Contemporary Food Science)

133 Illustrations and 252 tables make it fast and easy for you to find the information you need. This is the first definitive source of data on physical, thermal, and thermodynamic properties of foods. You can solve your problems in food processing, preservation, process design and control, product development, stability determination, and sensory analysis. With this important new book you can access both theoretical and practical data on properties measurement, discover how to apply the data to your specific problems, and make more accurate predictions.

WATER ACTIVITY AND SORPTION PROPERTIES OF FOOD
Definition:
Water Activity

Water Activity Measurement:
Colligative Properties Methods
Method Based on Equilibrium Sorption Rate
Method Based on Hygroscopicity of Salts
Methods Using Hygrometric Instruments
Measurement Based on Isopiestic Transfer
Measurement Based on Suction Potential
Selection of a Suitable Method

Water Activity Prediction:
Prediction Model for Ideal Solutions
Reasons for Non-Ideal Behavior of Solutions
Water Activity Prediction Models for Non-Ideal Solutions
Limitations of the Water Activity Prediction Models in Case of Foods

Sorptions Isotherms:
Hysteresis in Sorption Isotherms
Theories of Sorption Hysteresis
Isotherm Models

Temperature Shift of Isotherms:
Shift Above Frozen State
Water Activity Below Freezing

Effect of Pressure on Water Activity

Water Activity of Multicomponent Mixture:
Equilibrium Water Activity of Multicomponent Mixture from Individual Isotherm

Applications of Water Activity:
Product Stability Determination
Process Design and Control
Ingredient Selection
Packaging Selection
Thermodynamic Properties Prediction
Structure Investigation

Nomenclature

PHASE TRANSITIONS IN FOOD
Physics of the Phase Transition:
Cooling and Heating Curves
Phase Diagram
State Diagram
Thermal Behavior by Heat Flow Calorimetry
Gelatinization
Crystallization
Collapse and Sticky Temperature

State of Water in Foods:
NMR Reluxation of Water in Foods
DSC Caloric State of Water in Foods
State of Water from Sorption Isotherm
Dielectric State of Water in Foods
State of Water from Suction Potential
State of Water from Indirect Methods

Freezing Point:
Freezing Point Measurement Methods
Freezing Points of Foods
Freezing Point Prediction Models

Glass Transition Temperature:
Glass Transition Measurement Methods
Glass Transition Temperatures of Foods
Glass Transition Temperature Prediction

Gelatinization in Foods:
Measurement Techniques of Gelatinization Temperature
Gelatinization Temperature of Food Components
Gelatinization Temperature Prediction

Crystallization in Foods:
Crystallization Dynamics
Crystallization Kinetics

Collapse and Sticky Temperature:
Measurement of Collapse Temperature

Applications:
Importance of Freezing Point in Food Processing
Application of Glass Transition Temperature
Decomposition, Fusion, and Crystallization
Importance of Gelatinization
Collapse and Sticky Point

Nomenclature

PHYSICAL PROPERTIES OF FOOD
Definition:
Density
Porosity
Shrinkage
Surface Area and Volume

Measurement Techniques:
Volume Measurement
Porosity Measurement
Surface Area Measurement

Experimental Data:
Density Prediction Models
Porosity Prediction Models
Shrinkage Prediction Models
Surface Area Prediction Models

Applications:
Process Design
Food Products Quality Determination

Nomenclature

SPECIFIC HEAT, ENTHALPY, AND LATENT HEAT OF FOOD
Definition:
Energy
Enthalpy
Specific Heat
Latent Heat

Measurement Techniques:
Method of Mixture
Comparison Method
Adiabatic Method
Differential Scanning Calorimeter

Enthalpy, Specific Heat, and Latent Heat Data of Foods

Enthalpy, Specific Heat, and Latent Heat Prediction of Foods:
Above Freezing Point
Below Freezing Point
Model Based on Composition
Latent Heat Prediction
Prediction of Ice Content During Freezing

Applications:
Heat Load Calculation
Identification of Structural or Chemical Change
Identification of the State of Water in Food
Nomenclature

THERMAL CONDUCTIVITY OF FOOD
Definition:
Thermal Conductivity
Mechanisms of Heat Conduction

Measurement Techniques:
Steady State Techniques
Quasi-Steady State Techniques
Transient Techniques

THERMAL CONDUCTIVITY DATA OF FOODS
Prediction Model:
Theoretical Model
Empirical Model

Applications:
Prediction of Processing Time
Heat Flux Calculations
Thermophysical Properties Prediction

Nomenclature

THERMAL DIFFUSIVITY OF FOOD
Definition:
Thermal Diffusivity

Measurement Techniques of Thermal Diffusivity:
Direct Measurement
Indirect Prediction

Thermal Diffusivity Data of Foods
Thermal Diffusivity Prediction of Foods
Applications of Thermal Diffusivity
Nomenclature

SURFACE HEAT TRANSFER COEFFICIENT IN FOOD PROCESSING
Definition

Measurement Techniques:
Steady State Method
Quasi-Steady State
Transient Method
Surface Heat Flux Method
Measurement When Heat Transfer Surface and Fluid Both are in Motion

Surface Heat Conductance Prediction Models:
Natural Convection
Forced Convection
Mixed Convection
Convection with Phase Change

Applications:
Equipment and Process Design
Food Quality
Appendices
References
Index