E-Book, Englisch, 768 Seiten
Rao / Rizvi / Datta Engineering Properties of Foods, Third Edition
3. Auflage 2010
ISBN: 978-1-4200-2880-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 768 Seiten
ISBN: 978-1-4200-2880-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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.
Zielgruppe
Food scientists and technologists, food engineers, food chemists
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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
