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Engineering properties of foods.

Author: M A Rao; S S H Rizvi; Ashim K Datta
Publisher: Boca Raton : Taylor & Francis, 2005.
Series: Food science and technology (Taylor & Francis), 144.
Edition/Format:   Print book : English : 3rd ed.View all editions and formats
Summary:
"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." "This long-awaited  Read more...
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Document Type: Book
All Authors / Contributors: M A Rao; S S H Rizvi; Ashim K Datta
ISBN: 9780824753283 0824753283
OCLC Number: 56895154
Description: xxi, 738 pages : illustrations ; 27 cm.
Contents: Ch. 1. Mass-volume-area-related properties of foods / M. Shafiur Rahman --
Ch. 2. Rheological properties of fluid foods / M.A. Rao --
Ch. 3. Rheological properties of solid foods / V.N. Mohan Rao and Ximena Quintero --
Ch. 4. Thermal properties of unfrozen foods / Paul Nesvadba --
Ch. 5. Thermal properties of frozen foods / R. Paul Singh and Arnab Sarkar --
Ch. 6. Properties relevant to infrared heating of foods / Ashim K. Datta and Marialuci Almeida --
Ch. 7. Thermodynamic properties of foods in dehydration / S.S.H. Rizvi --
Ch. 8. Mass transfer properties of foods / George D. Saravacos --
Ch. 9. Physicochemical and engineering properties of food in membrane separation processes / D. Rana, T. Matsuura and S. Sourirajan --
Ch. 10. Electrical conductivity of foods / Sudhir K. Sastry --
Ch. 11. Dielectric properties of foods / Ashim K. Datta, G. Sumnu and G.S.V. Raghavan --
Ch. 12. Ultrasound properties / Michael J. McCarthy, Lu Wang and Kathryn L. McCarthy --
Ch. 13. Kinetic data for biochemical and microbiological processes during thermal processing / Ann M. Van Loey, Chantal Smout, Indrawati and Marc E. Hendrickx --
Ch. 14. Gas exchange properties of fruit and vegetables / Bart M. Nicolai, Jeroen Lammertyn, Wendy Schotsmans and Bert E. Verlinden --
Ch. 15. Surface properties / Joseph McGuire --
Ch. 16. Colorimetric properties of foods / F.J. Francis.
Series Title: Food science and technology (Taylor & Francis), 144.
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Abstract:

Defines food properties and provides theoretical background for each property. This book evaluates the usefulness of each property in the design and operation of important food processing equipment.  Read more...

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    schema:reviewBody ""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." "This long-awaited third edition concentrates on providing 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 reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text."--Jacket." ;
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