Engineering Properties Of Foods Third Edition

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Publisher : CRC Press
Page : 768 pages
File Size : 45,5 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.

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Publisher : CRC Press
Page : 816 pages
File Size : 46,5 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.

Author : M. A. Rao
Publisher : Unknown
Page : 786 pages
File Size : 53,9 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"--

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Publisher : CRC Press
Page : 548 pages
File Size : 52,7 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.

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
Publisher : CRC Press
Page : 762 pages
File Size : 42,8 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

Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Page : 1310 pages
File Size : 49,6 Mb
Release : 2018-12-19
Category : Science
ISBN : 9780429831560

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Handbook of Food Engineering by Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov Pdf

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Author : Serpil Sahin,Servet Gülüm Sumnu
Publisher : Springer Science & Business Media
Page : 268 pages
File Size : 54,8 Mb
Release : 2006-05-24
Category : Technology & Engineering
ISBN : 9780387307800

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Physical Properties of Foods by Serpil Sahin,Servet Gülüm Sumnu Pdf

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 : Zeki Berk
Publisher : Academic Press
Page : 720 pages
File Size : 53,8 Mb
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 9780124159860

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Food Process Engineering and Technology by Zeki Berk Pdf

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

Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 55,5 Mb
Release : 2006
Category : Business & Economics
ISBN : 9781574445527

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 504 pages
File Size : 51,7 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

Author : P. Michael Davidson,John N. Sofos,A. Larry Branen
Publisher : CRC Press
Page : 721 pages
File Size : 50,8 Mb
Release : 2005-04-28
Category : Technology & Engineering
ISBN : 9781420028737

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Antimicrobials in Food by P. Michael Davidson,John N. Sofos,A. Larry Branen Pdf

Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri

Author : Owen R. Fennema
Publisher : CRC Press
Page : 1096 pages
File Size : 40,6 Mb
Release : 1996-06-19
Category : Technology & Engineering
ISBN : 0824796918

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Food Chemistry, Third Edition by Owen R. Fennema Pdf

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

Author : Graham G. Stewart,Fergus G. Priest
Publisher : CRC Press
Page : 871 pages
File Size : 49,7 Mb
Release : 2006-02-22
Category : Technology & Engineering
ISBN : 9781420015171

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Handbook of Brewing, Second Edition by Graham G. Stewart,Fergus G. Priest Pdf

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publisher : CRC Press
Page : 426 pages
File Size : 50,9 Mb
Release : 2014-12-04
Category : Technology & Engineering
ISBN : 9781439837047

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Radio-Frequency Heating in Food Processing by George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang Pdf

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Author : Gordon L. Robertson
Publisher : CRC Press
Page : 576 pages
File Size : 43,7 Mb
Release : 2005-09-22
Category : Technology & Engineering
ISBN : 0849337755

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Food Packaging by Gordon L. Robertson Pdf

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.