© 2009 – CRC Press
859 pages | 267 B/W Illus.
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 preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations.
Explores Empirical and Theoretical Prediction Models
The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.
User-Friendly Format Puts the Latest Information within Easy Reach
Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.
Food Properties: An Overview, M.S. Rahman
Water Activity Measurement Methods of Foods, M.S. Rahman and S.S. Sablani
Data and Models of Water Activity. I: Solutions and Liquid Foods, P.P. Lewicki
Data and Models of Water Activity. II: Solid Foods, P.P. Lewicki
Freezing Point: Measurement, Data, and Prediction, M.S. Rahman, M. Machado-Velasco, M.E. Sosa-Morales, and J.F. Velez-Ruiz
Prediction of Ice Content in Frozen Foods, M.S. Rahman
Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements, S. Kasapis
Glass Transition Data and Models of Foods, M.S. Rahman
Gelatinization of Starch, S.S. Sablani
Crystallization: Measurements, Data, and Prediction, K. Jouppila and Y.H. Roos
Sticky and Collapse Temperature: Measurements, Data, and Predictions, B.P. Adhikari and B.R. Bhandari
State Diagrams of Foods, D.Z. Icoz and J.L. Kokini
Measurement of Density, Shrinkage, and Porosity, P.A. Michailidis, M.K. Krokida, G.I. Bisharat, D. Marinos-Kouris, and M.S. Rahman
Data and Models of Density, Shrinkage, and Porosity, P.A. Michailidis, M.K. Krokida, and M.S. Rahman
Shape, Volume, and Surface Area, M.S. Rahman
Specific Heat and Enthalpy of Foods, R.P. Singh, F. Erdogdu, and M.S. Rahman
Thermal Conductivity Measurement of Foods, J. Ahmed and M.S. Rahman
Thermal Conductivity Data of Foods, J. Ahmed and M.S. Rahman
Thermal Conductivity Prediction of Foods, M.S. Rahman and G. Said Al-Saidi
Thermal Diffusivity of Foods: Measurement, Data, and Prediction, M.S. Rahman and G. Said Al-Saidi
Measurement of Surface Heat Transfer Coefficient, S.S. Sablani
Surface Heat Transfer Coefficients With and Without Phase Change, L. Zheng, A. Delgado, and D.-W. Sun
Surface Heat Transfer Coefficient in Food Processing, P.A. Michailidis, M.K. Krokida, and M.S. Rahman
Acoustic Properties of Foods, P.P. Lewicki, A. Marzec, and Z. Ranachowski