Engineering Properties of Foods Fourth Edition by Rao, Syed Rizvi, Ashim Datta, Jasim Ahmed ISBN 9781466556423 1466556423

Engineering Properties of Foods Fourth Edition by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed- Ebook PDF Instant Download/Delivery: 9781466556423, 1466556423 
Full download Engineering Properties of Foods Fourth Edition after payment

Product details: 

ISBN 10:  1466556423 

ISBN 13: 9781466556423

Author:  M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition:

Food Microstructure Analysis
Glass Transition in Foods
Kinetics and Process Design for High-Pressure Processing

The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Table of contents: 

Mass–Volume–Area-Related Properties of Foods
Mohammad Shafiur Rahman

Surface Properties
Karl F. Schilke and Joseph McGuire

Food Microstructure Analysis
Bryony James

Glass Transition in Foods
Jasim Ahmed and Mohammad Shafiur Rahman

Rheological Properties of Fluid Foods
M. A. Rao

Rheological Properties of Solid Foods
V. N. Mohan Rao and Ximena Quintero

Thermal Properties of Unfrozen Foods
Paul Nesvadba

Thermal Properties of Frozen Foods
Gail Bornhorst, Arnab Sarkar, and R. Paul Singh

Properties Relevant to Infrared Heating of Food
Ashim K. Datta and Marialuci Almeida

Mass Transfer Properties of Foods
George D. Saravacos and Magda Krokida

Thermodynamic Properties of Foods in Dehydration
S. S. H. Rizvi

Physicochemical and Engineering Properties of Food in Membrane Separation Processes
Dipak Rana, Takeshi Matsuura, and Srinivasa Sourirajan

Electrical Conductivity of Foods
Sudhir K. Sastry and Pitiya Kamonpatana

Dielectric Properties of Foods
Ashim K. Datta, G. Sumnu, and G.S.V. Raghavan

Ultrasound Properties of Foods
M. J. McCarthy, L. Wang and K. L. McCarthy

Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing
Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy Van Buggenhout, Liesbeth Vervoort, and Marc Hendrickx

Kinetics and Process Design for High-Pressure Processing
Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, and Ann Van Loey

Gas Exchange Properties of Fruits and Vegetables
Bart M. Nicolaï, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden

People also search for:

engineering food
    
engineering properties of biological materials and food quality
    
engineering properties of foods pdf
    
food engineering examples
    
food engineering focuses on apex

Tags:

Rao,Syed Rizvi,Ashim Datta,Jasim Ahmed,Engineering Properties,Properties of Foods