Theory Determination And Control Of Physical Properties Of Food Materials
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Author | : Cho-Kyun Rha |
Publisher | : Springer Science & Business Media |
Total Pages | : 416 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 940101731X |
In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This volume, Theory, Determination and Control of Physical Properties of Food Materia/s, Volume I of the 'Series in Food Material Science', contains basic principles, methods and instrumental methods for determination and application of the modifi cation of physical properties. In this book, noted investigators in the subjects have pooled their knowledge and made it available in a condensed form. Every chapter is selfcontained with most of them starting with a review or introduction, including the viewpoint of the author. These should offer a beginner a very general introduction to the subjects covered, make the scientists and technologists in the field aware of current progress and allow the specialists a chance to compare different viewpoints.
Author | : 3Island Press |
Publisher | : |
Total Pages | : 428 |
Release | : 1975-03-31 |
Genre | : |
ISBN | : 9789401017329 |
Author | : Serpil Sahin |
Publisher | : Springer Science & Business Media |
Total Pages | : 267 |
Release | : 2007-05-27 |
Genre | : Technology & Engineering |
ISBN | : 0387308083 |
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Author | : Ludger O. Figura |
Publisher | : Springer Nature |
Total Pages | : 639 |
Release | : 2023-06-06 |
Genre | : Technology & Engineering |
ISBN | : 3031273982 |
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Author | : Ignacio Arana |
Publisher | : CRC Press |
Total Pages | : 420 |
Release | : 2012-02-27 |
Genre | : Technology & Engineering |
ISBN | : 1439835373 |
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
Author | : M.A. Rao |
Publisher | : CRC Press |
Total Pages | : 762 |
Release | : 2014-10-31 |
Genre | : Technology & Engineering |
ISBN | : 1420028804 |
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 i
Author | : Luther R. Wilhelm |
Publisher | : Amer Society of Agricultural |
Total Pages | : 315 |
Release | : 2004-01-01 |
Genre | : Technology & Engineering |
ISBN | : 9781892769435 |
Anyone can view the abstracts; access to the full text is via ASAE membership or site license.
Author | : M J Lewis |
Publisher | : Elsevier |
Total Pages | : 469 |
Release | : 1990-01-01 |
Genre | : Technology & Engineering |
ISBN | : 1845698428 |
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
Author | : Micha Peleg |
Publisher | : Avi Publishing Company |
Total Pages | : 532 |
Release | : 1983 |
Genre | : Technology & Engineering |
ISBN | : 9780870554186 |
Author | : Enrique Ortega-Rivas |
Publisher | : Springer Science & Business Media |
Total Pages | : 382 |
Release | : 2006-04-04 |
Genre | : Technology & Engineering |
ISBN | : 0387276130 |
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.