E-Book, Englisch, 768 Seiten
Rao / Rizvi / Datta Engineering Properties of Foods, Third Edition
3. Auflage 2010
ISBN: 978-1-4200-2880-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 768 Seiten
ISBN: 978-1-4200-2880-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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. Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material. This long-awaited third edition concentrates on 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 comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.
Zielgruppe
Food scientists and technologists, food engineers, food chemists
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
New! Mass-Volume-Area Related Properties of Foods,
M. Rahman
Rheological Properties of Fluid Foods, M. Rao
Rheological Properties of Solid Foods, V. Rao and X. Quintero
Thermal Properties of Unfrozen Foods, P. Nesvadba
Thermal Properties of Frozen Foods, R. Singh
New! Properties Relevant to Infrared Heating of Foods, A. Datta and M. Almeida
Thermodynamic Properties of Foods in
Dehydration, S. Rizvi
Mass Transfer Properties of Foods, G. Saravacos
and Z. Maroulis
Physicochemical and Engineering Properties Foods
in Membrane Separation Processes, D. Rana, T.
Matsuura and S. Sourirajan
New! Electrical Conductivity of Foods, S. Sastry
Dielectric Properties of Foods, A. Datta, G.
Sumnu, and G. Raghavan
New! Ultrasound Properties, M. McCarthy, L. Wang, and
K. McCarthy
New! Kinetic Data for Biochemical and Microbiological
Processes during Thermal Processing, A. Van
Loey, C. Smout, Indrawati, and M. Hendrick
New! Gas Exchange Properties of Fruit and Vegetables,
B. Nicolai, J. Lammertyn, W. Schotsmans, and B.
Verlinden
Surface Properties, J. McGuire
New! Colorimetric Properties of Foods, F. Francis
