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Engineering Properties of Food, Second Edition

Author: M.A. Rao

Publisher: CRC Press

Published: 1994-09-29

Total Pages: 548

ISBN-13: 9780824789435

This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.

Engineering Properties of Foods, Fourth Edition

Author: M. A. Rao

Publisher:

Published: 2014-01-01

Total Pages: 786

ISBN-13: 9781306866439

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"Preface We are pleased to present the fourth edition of Engineering Properties of Foods. During the last few years, food structure/micro-structure has remained a subject of research interest. Furthermore, significant developments have taken place in the area of high-pressure processing (HPP), and the process has been approved by the Food and Drug Administration (FDA) for pasteurization of food. Kinetic data related to HPP play a crucial role for validating the pressure-assisted pasteurization. On the basis of these developments, three new chapters: "Microstructural Properties of Foods," "Glass Transition in Foods," and "Kinetics and Process Design for High-Pressure Processing" have been added in the fourth edition. Most of the existing chapters were revised to include recent developments in each subject. The chapter on colorimetric properties of food was removed from the earlier edition. Data on physical, chemical, and biological properties have been presented in the book to illustrate their relevance and practical importance. We have added Dr. Jasim Ahmed as a coeditor to help with this rather large undertaking. In looking for experts on topics, we have also made an effort to expand the international participation of authors. We have made a special effort to follow a consistent format for the chapters so that readers can follow each chapter easily. Thus, each chapter includes an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications"--

Engineering Properties of Foods

Author: M.A. Rao

Publisher: CRC Press

Published: 2014-10-31

Total Pages: 762

ISBN-13: 1420028804

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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

Physical Properties of Foods

Author: Serpil Sahin

Publisher: Springer Science & Business Media

Published: 2007-05-27

Total Pages: 267

ISBN-13: 0387308083

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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.

Food Properties Handbook

Author: M. Shafiur Rahman

Publisher: CRC Press

Published: 2009-05-28

Total Pages: 880

ISBN-13: 1420003097

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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

Engineering Properties of Foods, Fourth Edition

Author: M.A. Rao

Publisher: CRC Press

Published: 2014-04-22

Total Pages: 816

ISBN-13: 1466556420

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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.

Engineering Properties of Foods, Third Edition

Author: M.A. Rao

Publisher: CRC Press

Published: 2005-04-26

Total Pages: 768

ISBN-13: 9780824753283

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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 in the design and operation of important food processing equipment. Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material. This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.

Trends in Food Engineering

Author: Jorge E. Lozano

Publisher: CRC Press

Published: 2000-06-07

Total Pages: 376

ISBN-13: 9781566769914

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Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Food Process Engineering and Technology

Author: Zeki Berk

Publisher: Academic Press

Published: 2013-06-08

Total Pages: 721

ISBN-13: 0124159869

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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Engineering Properties of Rocks

Author: Lianyang Zhang

Publisher: Butterworth-Heinemann

Published: 2016-09-06

Total Pages: 394

ISBN-13: 0128028769

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More often than not, it is difficult or even impossible to obtain directly the specific rock parameters of interest using in situ methods. The procedures for measuring most rock properties are also time consuming and expensive. Engineering Properties of Rocks, Second Edition, explores the use of typical values and/or empirical correlations of similar rocks to determine the specific parameters needed. The book is based on the author's extensive experience and offers a single source of information for the evaluation of rock properties. It systematically describes the classification and characterization of intact rock, rock discontinuities, and rock masses, and presents the various indirect methods for estimating the deformability, strength, and permeability of these components as well as the in situ rock stresses. Presents a single source for the correlations on rock properties Saves time and resources invested on in situ testing procedures Fully updated with current literature Expanded coverage of rock types and geographical locations