Engineering properties of foods , (Food science & technology, Vol. 144) (3^rd Ed.)

Updated and expanded, Engineering Properties of Foods, Third Edition defines food properties and provides the necessary theoretical background for each property. It evaluates the usefulness of each property in the design and operation of important food processing equipment. The editor compiles the properties for many foods to help perform order-of-magnitude studies. More comprehensive than ever, this third edition offers seven new chapters and complete rewrites of several others. The chapters follow a consistent format, so that each includes an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications.

Mass-Volume-Area Related Properties of Food. Rheological Properties of Fluid Foods. Rheological Properties of Solid Foods. Thermal Properties of Foods. Thermal Properties of Frozen Foods. Properties Relevant to Infrared Heating of Foods. Thermodynamic Properties of Foods in Dehydration. Mass Transfer Properties of Foods. Physicochemical and Engineering Properties of Food in Membrane Separation Processes. Electrical Conductivity of Foods. Dielectric Properties of Foods. Ultrasound Properties. Kinetic Data for Biochemical and Microbiological Processes During Thermal Processing. Gas Exchange Properties of Fruits and Vegetables. Surface Properties. Colorimetric Properties of Foods.