Engineering Properties Of Food Second Edition

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Engineering Properties of Food, Second Edition

M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Engineering Properties of Food Second Edition Book PDF

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Publisher : CRC Press
Page : 548 pages
File Size : 47,7 Mb
Release : 1994-09-29
Category : Technology & Engineering
ISBN : 0824789431

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Engineering Properties of Food, Second Edition by M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta Pdf

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

M. A. Rao
Engineering Properties of Foods Fourth Edition Book PDF

Author : M. A. Rao
Publisher : Unknown
Page : 786 pages
File Size : 52,6 Mb
Release : 2014-01-01
Category : Food
ISBN : 130686643X

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Engineering Properties of Foods, Fourth Edition by M. A. Rao Pdf

"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, Fourth Edition

M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Engineering Properties of Foods Fourth Edition Book PDF

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Publisher : CRC Press
Page : 816 pages
File Size : 54,6 Mb
Release : 2014-04-22
Category : Technology & Engineering
ISBN : 9781466556423

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Engineering Properties of Foods, Fourth Edition by M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed Pdf

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

M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Engineering Properties of Foods Book PDF

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Publisher : CRC Press
Page : 762 pages
File Size : 54,6 Mb
Release : 2014-10-31
Category : Technology & Engineering
ISBN : 9781420028805

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Engineering Properties of Foods by M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta Pdf

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

Food Properties Handbook

M. Shafiur Rahman
Food Properties Handbook Book PDF

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 880 pages
File Size : 48,5 Mb
Release : 2009-05-28
Category : Technology & Engineering
ISBN : 9781420003093

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Food Properties Handbook by M. Shafiur Rahman Pdf

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, Third Edition

M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Engineering Properties of Foods Third Edition Book PDF

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Publisher : CRC Press
Page : 768 pages
File Size : 48,6 Mb
Release : 2005-04-26
Category : Technology & Engineering
ISBN : 0824753283

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Engineering Properties of Foods, Third Edition by M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta Pdf

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.

Unit Operations in Food Processing

R. L. Earle
Unit Operations in Food Processing Book PDF

Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 51,5 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103

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Unit Operations in Food Processing by R. L. Earle Pdf

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Food Engineering - Volume II

Gustavo V. Barbosa-Cánovas
Food Engineering Volume II Book PDF

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 334 pages
File Size : 42,5 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839452

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Food Engineering - Volume II by Gustavo V. Barbosa-Cánovas Pdf

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Confectionery and Chocolate Engineering

Ferenc A. Mohos
Confectionery and Chocolate Engineering Book PDF

Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
Page : 805 pages
File Size : 46,5 Mb
Release : 2023-10-23
Category : Technology & Engineering
ISBN : 9781118939772

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Confectionery and Chocolate Engineering by Ferenc A. Mohos Pdf

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

Handbook of Food Engineering, Second Edition

Dennis R. Heldman,Daryl B. Lund,Christina Sabliov
Handbook of Food Engineering Second Edition Book PDF

Author : Dennis R. Heldman,Daryl B. Lund,Christina Sabliov
Publisher : CRC Press
Page : 1040 pages
File Size : 54,9 Mb
Release : 2006-11-06
Category : Technology & Engineering
ISBN : 0824753313

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Handbook of Food Engineering, Second Edition by Dennis R. Heldman,Daryl B. Lund,Christina Sabliov Pdf

As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.

Food Engineering - Volume I

Gustavo V. Barbosa-Cánovas
Food Engineering Volume I Book PDF

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 504 pages
File Size : 42,9 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839445

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Food Engineering - Volume I by Gustavo V. Barbosa-Cánovas Pdf

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Functional Properties of Food Components

Yeshajahu Pomeranz
Functional Properties of Food Components Book PDF

Author : Yeshajahu Pomeranz
Publisher : Academic Press
Page : 560 pages
File Size : 44,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323140089

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Functional Properties of Food Components by Yeshajahu Pomeranz Pdf

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish

Food Properties and Computer-Aided Engineering of Food Processing Systems

R.P. Singh,Augusto G. Medina
Food Properties and Computer Aided Engineering of Food Processing Systems Book PDF

Author : R.P. Singh,Augusto G. Medina
Publisher : Springer Science & Business Media
Page : 576 pages
File Size : 53,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789400923706

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Food Properties and Computer-Aided Engineering of Food Processing Systems by R.P. Singh,Augusto G. Medina Pdf

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Trends in Food Engineering

Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias
Trends in Food Engineering Book PDF

Author : Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias
Publisher : CRC Press
Page : 376 pages
File Size : 41,9 Mb
Release : 2000-06-07
Category : Technology & Engineering
ISBN : 1566769914

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Trends in Food Engineering by Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias Pdf

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.

Transport Properties of Foods

George D. Saravacos,Zacharias B. Maroulis
Transport Properties of Foods Book PDF

Author : George D. Saravacos,Zacharias B. Maroulis
Publisher : CRC Press
Page : 435 pages
File Size : 44,7 Mb
Release : 2001-06-04
Category : Science
ISBN : 9781482271010

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Transport Properties of Foods by George D. Saravacos,Zacharias B. Maroulis Pdf

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each a