Engineering Properties of Foods  book cover
SAVE
$57.00
4th Edition

Engineering Properties of Foods




ISBN 9781466556423
Published April 22, 2014 by CRC Press
812 Pages 284 B/W Illustrations

 
SAVE ~ $57.00
was $285.00
USD $228.00

Prices & shipping based on shipping country


Preview

Book Description

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition:

  • Food Microstructure Analysis
  • Glass Transition in Foods
  • Kinetics and Process Design for High-Pressure Processing


The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Table of Contents

Mass–Volume–Area-Related Properties of Foods
Mohammad Shafiur Rahman

Surface Properties
Karl F. Schilke and Joseph McGuire

Food Microstructure Analysis
Bryony James

Glass Transition in Foods
Jasim Ahmed and Mohammad Shafiur Rahman

Rheological Properties of Fluid Foods
M. A. Rao

Rheological Properties of Solid Foods
V. N. Mohan Rao and Ximena Quintero

Thermal Properties of Unfrozen Foods
Paul Nesvadba

Thermal Properties of Frozen Foods
Gail Bornhorst, Arnab Sarkar, and R. Paul Singh

Properties Relevant to Infrared Heating of Food
Ashim K. Datta and Marialuci Almeida

Mass Transfer Properties of Foods
George D. Saravacos and Magda Krokida

Thermodynamic Properties of Foods in Dehydration
S. S. H. Rizvi

Physicochemical and Engineering Properties of Food in Membrane Separation Processes
Dipak Rana, Takeshi Matsuura, and Srinivasa Sourirajan

Electrical Conductivity of Foods
Sudhir K. Sastry and Pitiya Kamonpatana

Dielectric Properties of Foods
Ashim K. Datta, G. Sumnu, and G.S.V. Raghavan

Ultrasound Properties of Foods
M. J. McCarthy, L. Wang and K. L. McCarthy

Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing
Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy Van Buggenhout, Liesbeth Vervoort, and Marc Hendrickx

Kinetics and Process Design for High-Pressure Processing
Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, and Ann Van Loey

Gas Exchange Properties of Fruits and Vegetables
Bart M. Nicolaï, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden

...
View More

Editor(s)

Biography

M.A. Rao is a professor emeritus of food engineering at Cornell University, Ithaca, New York. He focuses his research on the measurement and interpretation of rheological properties of foods. Many original articles, reviews, and book chapters were contributed by Rao and coworkers, including Rheology of Fluid and Semisolid Foods: Principles and Applications, 3rd edition. Professor Rao served as the scientific editor of the food engineering and physical properties section of the Journal of Food Science. He received the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists in 2000, the Distinguished Food Engineer award from IAFIS/FPEI-ASAE in 2003, and the Lifetime Achievement award from the International Association of Engineering and Food in 2011.

Syed S.H. Rizvi, PhD, is professor of food process engineering and international professor of food science at Cornell University, Ithaca, New York. His teaching and research focus on engineering aspects of food processing and manufacturing operations. He has authored or coauthored over 135 research articles, coedited five books, and holds seven patents. A fellow of the Institute of Food Technologists, Professor Rizvi has received many awards in recognition of his teaching and research efforts, including the Chancellor Medal for Excellence in Teaching, State University of New York; International Dairy Foods Association Research Award in Food Processing; and Marcel Loncin Research Prize, Institute of Food Technologists. He also served as a Jefferson Science Fellow at the U.S. Department of State in 2007–08.

Ashim K. Datta, PhD, is a professor of biological engineering at Cornell University, Ithaca, New York. He obtained a PhD (1985) in agricultural (food) engineering from the University of Florida, Gainesville. His research interests are in the fundamental studies of heat and mass transport relevant to food processing—developing mechanistic, physics-based understanding and optimization of process, quality and safety. Prediction of food properties in the context of modeling is of particular interest to him. Dr. Datta is a fellow of the Institute of Food Technologists and member of the American Society of Agricultural and Biological Engineers and American Institute of Chemical Engineers. He has authored and co-authored two textbooks and two monographs on heat and mass transfer and its modeling, with application to food and biomedical processes.

Jasim Ahmed, PhD, is a research scientist of food process engineering at Kuwait Institute for Scientific Research, Kuwait. Structure/microstructure of food is the research focus of Dr. Ahmed. He is a professional member of the Institute of Food Technologists and life member of Association of Food Scientists & Technologists (AFSTI), India. He has authored or coauthored more than 100 peer-reviewed research papers, co-edited six books including Handbook of Food Process Design, Starch-Based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications. Dr. Ahmed is one of the editors of International Journal of Food Properties, and he is on the editorial boards of several international journals.