Thermal Analysis of Foods
Author | : V. R. Harwalkar |
Publisher | : |
Total Pages | : 362 |
Release | : 1990 |
Genre | : Technology & Engineering |
ISBN | : 9781851664368 |
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Author | : V. R. Harwalkar |
Publisher | : |
Total Pages | : 362 |
Release | : 1990 |
Genre | : Technology & Engineering |
ISBN | : 9781851664368 |
Author | : Yeshajahu Pomeranz |
Publisher | : Springer Science & Business Media |
Total Pages | : 798 |
Release | : 2000 |
Genre | : Science |
ISBN | : 9780834218260 |
A text for undergraduate and graduate students in food science and technology, as well as a reference and source book on analytical methods and instruments for professional researchers in the field of food analysis. This revised edition (2nd ed., 1987) adds new chapters on capillary zone electrophoresis and thermal analysis, and expanded discussions of sampling, preparation of samples, reporting results, reliability of results, extraction with supercritical fluid techniques, and line process monitoring.
Author | : Paul Gabbott |
Publisher | : John Wiley & Sons |
Total Pages | : 480 |
Release | : 2008-04-30 |
Genre | : Science |
ISBN | : 0470698128 |
Thermal Analysis techniques are used in a wide range of disciplines, from pharmacy and foods to polymer science, materials and glasses; in fact any field where changes in sample behaviour are observed under controlled heating or controlled cooling conditions. The wide range of measurements possible provide fundamental information on the material properties of the system under test, so thermal analysis has found increasing use both in basic characterisation of materials and in a wide range of applications in research, development and quality control in industry and academia. Principles and Applications of Thermal Analysis is written by manufacturers and experienced users of thermal techniques. It provides the reader with sound practical instruction on how to use the techniques and gives an up to date account of the principle industrial applications. By covering basic thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) including the new approach of Fast Scanning DSC, together with dynamic mechanical analysis (DMA /TMA) methods, then developing the discussion to encompass industrial applications, the book serves as an ideal introduction to the technology for new users. With a strong focus on practical issues and relating the measurements to the physical behaviour of the materials under test, the book will also serve as an important reference for experienced analysts.
Author | : Gönül Kaletunç |
Publisher | : John Wiley & Sons |
Total Pages | : 413 |
Release | : 2009-08-06 |
Genre | : Technology & Engineering |
ISBN | : 0813805945 |
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Author | : Titus A. M. Msagati |
Publisher | : John Wiley & Sons |
Total Pages | : 452 |
Release | : 2017-12-26 |
Genre | : Technology & Engineering |
ISBN | : 1119101417 |
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food "fingerprinting" and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.
Author | : Suzanne Nielsen |
Publisher | : Springer |
Total Pages | : 177 |
Release | : 2015-03-23 |
Genre | : Technology & Engineering |
ISBN | : 9781441914620 |
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author | : El-Zeiny Ebeid |
Publisher | : Elsevier |
Total Pages | : 324 |
Release | : 2021-06-23 |
Genre | : Science |
ISBN | : 0323901921 |
Thermal Analysis: From Introductory Fundamentals to Advanced Applications presents an easy-to-understand introduction to Thermal Analysis (TA) principles alongside in-depth coverage of the wide variety of techniques currently in use across several industries. It covers differential scanning calorimetry (DSC), temperature modulated DSC (TMDSC), differential thermal analysis (DTA), thermogravimetry (TG) or thermogravimetric analysis (TGA), thermomechanical analysis (TMA), differential photo-calorimetry (DPC), dynamic mechanical analysis (DMA), thermodilatometry (TD), dielectric thermal analysis (DEA), thermally-stimulated current (TSC), emanation thermal analysis (ETA), thermoluminescence (TL), fast scanning calorimetry (FSC), and microcalorimetry. Chapters define the various TA techniques, report the Temperature-Modulated DSC (TMDSC) method and its applications, especially its use for studying the thermodynamic properties of polymers and pharmaceuticals, focus on the potential of TA in materials science with applications in chemistry and engineering, demonstrate, in detail, the various applications of TA in food, electronic industries, solid-state reactions, chemistry of polymers and large directing agents, kinetic studies, demonstrate the crystal structure and phase changes occurring upon heating by TA, and the potential of TA in recycling and waste management. Gives a solid introduction to the scientific principles of TA for those who are new to these techniques or need a deeper understanding Illustrates concepts with more than 100 schematic and analysis curves, several flow charts, process diagrams and photographs Contains chapters that cover the user of TA in materials science and crystal structures
Author | : S. Donald Holdsworth |
Publisher | : Springer |
Total Pages | : 525 |
Release | : 2015-11-30 |
Genre | : Technology & Engineering |
ISBN | : 3319249045 |
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Author | : T. Hatakeyama |
Publisher | : John Wiley & Sons |
Total Pages | : 480 |
Release | : 1998 |
Genre | : Science |
ISBN | : |
Handbook of Thermal Analysis Edited by T. Hatakeyama National Institute of Materials and Chemical Research, Ibaraki, Japan Zhenhai Liu Changchun Institute of Applied Chemistry, China This 425-page reference book covers a comprehensive description of the principles of thermal analysis (TA) instruments, operating conditions, and the nature of the experimental data. Presented in a compact and well-arranged style with a large number of figures and illustrations, this work is divided into two parts. Part I is designed to acquaint and orient newcomers with TA by providing a comprehensive introduction to the basic principles of instrument operation, with advice on sample preparation and optimization of operating conditions, and a guide to interpreting results. The text deals primarily with techniques such as differential scanning calorimetry (DSC), differential thermal analysis (DTA), and thermogravimetry (TG). Part II illustrates 500 TA curves covering metals, inorganic and organic minerals, polymers, construction materials, pharmaceuticals, explosives, etc. The appendices include a glossary of TA terms, a survey of reference materials, the current table of TA standards, and a TA database. This book is aimed at advanced users and specialists who utilize TA methods for practical purposes, especially in research laboratories both academic and industrial. With an emphasis on practical instruction, industrial research staff, undergraduates and postgraduate students in the relevant fields will find this work a useful introduction to principle TA techniques.
Author | : Duncan Q.M. Craig |
Publisher | : CRC Press |
Total Pages | : 416 |
Release | : 2006-12-21 |
Genre | : Medical |
ISBN | : 1420014897 |
As a result of the Process Analytical Technologies (PAT) initiative launched by the U.S. Food and Drug Administration (FDA), analytical development is receiving more attention within the pharmaceutical industry. Illustrating the importance of analytical methodologies, Thermal Analysis of Pharmaceuticals presents reliable and versatile charac