Physical Properties Of Foods PDF Download
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Author | : Serpil Sahin |
Publisher | : Springer Science & Business Media |
Total Pages | : 267 |
Release | : 2007-05-27 |
Genre | : Technology & Engineering |
ISBN | : 0387308083 |
Download Physical Properties of Foods Book in PDF, ePub and Kindle
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Author | : M J Lewis |
Publisher | : Elsevier |
Total Pages | : 469 |
Release | : 1990-01-01 |
Genre | : Technology & Engineering |
ISBN | : 1845698428 |
Download Physical Properties of Foods and Food Processing Systems Book in PDF, ePub and Kindle
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
Author | : Ludger Figura |
Publisher | : Springer Science & Business Media |
Total Pages | : 554 |
Release | : 2007-08-24 |
Genre | : Technology & Engineering |
ISBN | : 3540341943 |
Download Food Physics Book in PDF, ePub and Kindle
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Author | : Ignacio Arana |
Publisher | : CRC Press |
Total Pages | : 420 |
Release | : 2012-02-27 |
Genre | : Technology & Engineering |
ISBN | : 1439835373 |
Download Physical Properties of Foods Book in PDF, ePub and Kindle
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
Author | : Aïchatou Musavu Ndob |
Publisher | : Elsevier |
Total Pages | : 108 |
Release | : 2015-09-18 |
Genre | : Technology & Engineering |
ISBN | : 0081008066 |
Download Physical-Chemical Properties of Foods Book in PDF, ePub and Kindle
The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data
Author | : Steve W. Cui |
Publisher | : CRC Press |
Total Pages | : 431 |
Release | : 2005-05-23 |
Genre | : Technology & Engineering |
ISBN | : 0203485289 |
Download Food Carbohydrates Book in PDF, ePub and Kindle
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Author | : Pieter Walstra |
Publisher | : CRC Press |
Total Pages | : 834 |
Release | : 2002-10-08 |
Genre | : Technology & Engineering |
ISBN | : 9780203910436 |
Download Physical Chemistry of Foods Book in PDF, ePub and Kindle
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Author | : Enrique Ortega-Rivas |
Publisher | : Springer Science & Business Media |
Total Pages | : 382 |
Release | : 2006-04-04 |
Genre | : Technology & Engineering |
ISBN | : 0387276130 |
Download Food Powders Book in PDF, ePub and Kindle
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Author | : Cho-Kyun Rha |
Publisher | : Springer Science & Business Media |
Total Pages | : 416 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 940101731X |
Download Theory, Determination and Control of Physical Properties of Food Materials Book in PDF, ePub and Kindle
In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This volume, Theory, Determination and Control of Physical Properties of Food Materia/s, Volume I of the 'Series in Food Material Science', contains basic principles, methods and instrumental methods for determination and application of the modifi cation of physical properties. In this book, noted investigators in the subjects have pooled their knowledge and made it available in a condensed form. Every chapter is selfcontained with most of them starting with a review or introduction, including the viewpoint of the author. These should offer a beginner a very general introduction to the subjects covered, make the scientists and technologists in the field aware of current progress and allow the specialists a chance to compare different viewpoints.
Author | : M.A. Rao |
Publisher | : CRC Press |
Total Pages | : 762 |
Release | : 2014-10-31 |
Genre | : Technology & Engineering |
ISBN | : 1420028804 |
Download Engineering Properties of Foods Book in PDF, ePub and Kindle
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 i