By M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta
Ten years have handed seeing that this reference’s final version – making Engineering homes of meals, Third Edition the must-have source for these attracted to meals homes and their diversifications. outlined are nutrients homes and the required theoretical heritage for every. additionally evaluated is the usefulness of every estate within the layout and operation of vital meals processing equipment.
Of specific value is this most up-to-date variation bargains seven new chapters – lots of which introduce details on groundbreaking new homes. those chapters, besides the inclusion of 2 revised chapters from earlier variations, bring about a textual content that gives 9 out of 16 chapters of recent material.
This long-awaited 3rd version concentrates on a transparent, entire rationalization of homes and their adaptations supplemented through considerable, consultant info. by way of supplying facts in this type of succinct and cogent demeanour, this entire reference helps you to absolutely immerse in its intensity and breadth of scope, whereas absolutely conserving curiosity within the text.
Read Online or Download Engineering Properties of Foods, Third Edition (Food Science and Technology) PDF
Similar food science books
Microstructural Principles of Food Processing Engineering (Food Engineering Series)
An Aspen nutrition Engineering sequence publication. This re-creation presents a accomplished reference on foodstuff microstructure, emphasizing its interdisciplinary nature, rooted within the medical ideas of nutrients fabrics technological know-how and actual chemistry. The ebook information the suggestions on hand to check nutrients microstructure, examines the microstructure of simple nutrients parts and its relation to caliber, and explores how microstructure is tormented by particular unit operations in meals strategy engineering.
Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
Lawrie's Meat technological know-how has confirmed itself as a regular paintings for either scholars and execs within the meat undefined. Its simple subject continues to be the important significance of biochemistry in realizing the construction, garage, processing, and consuming caliber of meat. At a time while a lot controversy surrounds meat creation and nutrition, the 7th edition provides a transparent consultant that takes the reader from the expansion and improvement of meat animals, in the course of the conversion of muscle to meat, to the purpose of intake.
Process analytical technology for the food industry
The method Analytical know-how (PAT) initiative goals to maneuver from a paradigm of ‘testing caliber in’ to ‘building caliber in by means of design’. it may be outlined because the optimum program of strategy analytical applied sciences, suggestions technique regulate innovations, details administration instruments, and/or product–process optimization thoughts.
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Water pressure administration includes the invited lectures and chosen oral and poster shows of the eleventh overseas Symposium at the homes of Water (ISOPOW), which was once held in Queretaro, Mexico 5-9 September 2010. The textual content offers a holistic description and dialogue of cutting-edge themes at the position of water in organic, Chemical, Pharmaceutical and meals structures inside a body of an built-in strategy and destiny developments at the topic.
- Foodinformatics: Applications of Chemical Information to Food Chemistry
- Handbook of Vanilla Science and Technology
- Modifying Lipids for Use in Foods
- Characterization and Measurement of Flavor Compounds
- Food processing operations analysis
Extra info for Engineering Properties of Foods, Third Edition (Food Science and Technology)
1993. Fundamentals of Food Process Engineering. 2nd ed. Chapman & Hall, New York. 18 Rahman 2. Liquid Foods a. 25) where Xf is the mass fraction of fat. Roy et al. 27) b. 1997 × 10–10, respectively. 29) where ϑ is the refractive index. 36) Telis-Romero et al. 37) 3. Density of Solid Foods The density of food materials depends on temperature and composition. 3). Density of food materials varies nonlinearly with moisture content. Lozano et al. (1983) developed a general form of correlation to predict the density of fruits and vegetables during air drying.
Recently, it was found that the concept of glass transition is not valid for freeze-drying of all types of biological materials indicating the need to incorporate other concepts (Sablani and Rahman, 2002); thus, a uniﬁed approach needs to be used. , 1998; Ratti, 1994). The mechanism proposed for this was the concept of case hardening (Ratti, 1994; Achanta and Okos, 1996). These authors indicated that at a low drying rate (low temperature), the moisture gradient within the product is small and internal stresses are low; hence, the material shrinks down fully onto a solid core, and shrinkage is uniform.
Milchwissenschaft. 26: 735–738. S. S. 2002. Pore formation in selected foods as a function of shelf temperature during freeze-drying. Drying Technology. 20: 1379–1391. , Domonguez, M. H. 1989. Equations for the prediction of thermophysical properties of meat products. Latin American Applied Research. 19: 155. L. 1955. The temperature coefﬁcient of expansion of raw milk. Journal of Dairy Research. 22: 69. K. B. 1984. Mathematical modeling of heat- and moisture transfer-related properties of intermediate moisture apples.