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.
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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.