Food Properties Handbook
eBook - PDF

Food Properties Handbook

  1. 875 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Properties Handbook

About this book

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat

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Yes, you can access Food Properties Handbook by M. Shafiur Rahman in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2009
Print ISBN
9781138627598
eBook ISBN
9781420003093
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front cover
  2. Contents
  3. Preface
  4. Acknowledgments
  5. Editor
  6. Contributors
  7. Chapter 1. Food Properties: An Overview
  8. Chapter 2. Water Activity Measurement Methods of Foods
  9. Chapter 3. Data and Models of Water Activity. I: Solutions and Liquid Foods
  10. Chapter 4. Data and Models of Water Activity. II: Solid Foods
  11. Chapter 5. Freezing Point: Measurement, Data, and Prediction
  12. Chapter 6. Prediction of Ice Content in Frozen Foods
  13. Chapter 7. Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements
  14. Chapter 8. Glass Transition Data and Models of Foods
  15. Chapter 9. Gelatinization of Starch
  16. Chapter 10. Crystallization: Measurements, Data, and Prediction
  17. Chapter 11. Sticky and Collapse Temperature: Measurements, Data, and Predictions
  18. Chapter 12. State Diagrams of Foods
  19. Chapter 13. Measurement of Density, Shrinkage, and Porosity
  20. Chapter 14. Data and Models of Density, Shrinkage, and Porosity
  21. Chapter 15. Shape, Volume, and Surface Area
  22. Chapter 16. Specific Heat and Enthalpy of Foods
  23. Chapter 17. Thermal Conductivity Measurement of Foods
  24. Chapter 18. Thermal Conductivity Data of Foods
  25. Chapter 19. Thermal Conductivity Prediction of Foods
  26. Chapter 20. Thermal Diffusivity of Foods: Measurement, Data, and Prediction
  27. Chapter 21. Measurement of Surface Heat Transfer Coefficient
  28. Chapter 22. Surface Heat Transfer Coefficients with and without Phase Change
  29. Chapter 23. Surface Heat Transfer Coefficient in Food Processing
  30. Chapter 24. Acoustic Properties of Foods
  31. Appendix A
  32. Appendix B
  33. Appendix C
  34. Index
  35. Back cover