Food Properties Handbook: 2nd Edition (e-Book) book cover

Food Properties Handbook

2nd Edition

Edited by M. Shafiur Rahman

CRC Press

875 pages

Purchasing Options:$ = USD
Hardback: 9780849350054
pub: 2009-05-28
$230.00
x
eBook (VitalSource) : 9780429191237
pub: 2009-05-28
from $28.98


FREE Standard Shipping!

Description

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

Table of Contents

Classification of Food Properties. Water Activity Measurement. Data and Models of Water Activity and Sorption Isotherm. Acoustic Properties of Foods. Freezing Point: Measurement, Data, and Prediction. Measurement of Glass Transition. Data Compilation and Models of Glass Transition. Gelatinization. Crystallization: Measurements, Data, and Predictions. Collapse and Sticky Temperature: Measurements, Data, and Predictions. State Diagram of Food. Measurement of Density, Shrinkage, and Porosity. Data and Models of Density, Shrinkage, and Porosity. Volume and Surface Area. Specific Heat and Enthalpy of Foods. Latent Heat and Ice Content in Foods. Measurement of Thermal Conductivity of Foods. Thermal Conductivity Data of Foods. Thermal Conductivity Prediction of Foods. Measurement of Thermal Diffusivity of Foods. Thermal Diffusivity Data of Foods. Thermal Diffusivity Prediction of Foods. Measurement of Surface Heat Transfer Coefficient. Surface Heat Transfer Coefficient: With Phase Change and Without Phase Change (Natural, Forced, and Mixed Convection).Surface Heat Transfer Coefficient in Food Processing.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science