Books  Sustainable Development  Agriculture & Food 

Food Properties Handbook

Out of Print

Series: CRC Series in Contemporary Food Science

Edited By: Shafiur Rahman

500 pages, Figs, tabs

CRC Press

Hardback | Dec 1995 | #69038 | ISBN: 0849380057
Out of Print Details

About this book

133 Illustrations and 252 tables make it fast and easy for you to find the information you need.This is the first definitive source of data on physical, thermal, and thermodynamic properties of foods. You can solve your problems in food processing, preservation, process design and control, product development, stability determination, and sensory analysis. With this important new book you can access both theoretical and practical data on properties measurement, discover how to apply the data to your specific problems, and make more accurate predictions.


WATER ACTIVITY AND SORPTION PROPERTIES OF FOODDefinition:Water ActivityWater Activity Measurement:Colligative Properties MethodsMethod Based on Equilibrium Sorption RateMethod Based on Hygroscopicity of SaltsMethods Using Hygrometric InstrumentsMeasurement Based on Isopiestic TransferMeasurement Based on Suction PotentialSelection of a Suitable MethodWater Activity Prediction:Prediction Model for Ideal SolutionsReasons for Non-Ideal Behavior of SolutionsWater Activity Prediction Models for Non-Ideal SolutionsLimitations of the Water Activity Prediction Models in Case of FoodsSorptions Isotherms:Hysteresis in Sorption IsothermsTheories of Sorption HysteresisIsotherm ModelsTemperature Shift of Isotherms:Shift Above Frozen StateWater Activity Below FreezingEffect of Pressure on Water ActivityWater Activity of Multicomponent Mixture:Equilibrium Water Activity of Multicomponent Mixture from Individual IsothermApplications of Water Activity:Product Stability DeterminationProcess Design and ControlIngredient SelectionPackaging SelectionThermodynamic Properties PredictionStructure InvestigationNomenclaturePHASE TRANSITIONS IN FOODPhysics of the Phase Transition:Cooling and Heating CurvesPhase DiagramState DiagramThermal Behavior by Heat Flow CalorimetryGelatinizationCrystallizationCollapse and Sticky TemperatureState of Water in Foods:NMR Reluxation of Water in FoodsDSC Caloric State of Water in FoodsState of Water from Sorption IsothermDielectric State of Water in FoodsState of Water from Suction PotentialState of Water from Indirect MethodsFreezing Point:Freezing Point Measurement MethodsFreezing Points of FoodsFreezing Point Prediction ModelsGlass Transition Temperature:Glass Transition Measurement MethodsGlass Transition Temperatures of FoodsGlass Transition Temperature PredictionGelatinization in Foods:Measurement Techniques of Gelatinization TemperatureGelatinization Temperature of Food ComponentsGelatinization Temperature PredictionCrystallization in Foods:Crystallization DynamicsCrystallization KineticsCollapse and Sticky Temperature:Measurement of Collapse TemperatureApplications:Importance of Freezing Point in Food ProcessingApplication of Glass Transition TemperatureDecomposition, Fusion, and CrystallizationImportance of GelatinizationCollapse and Sticky PointNomenclaturePHYSICAL PROPERTIES OF FOODDefinition:DensityPorosityShrinkageSurface Area and VolumeMeasurement Techniques:Volume MeasurementPorosity MeasurementSurface Area MeasurementExperimental Data:Density Prediction ModelsPorosity Prediction ModelsShrinkage Prediction ModelsSurface Area Prediction ModelsApplications:Process DesignFood Products Quality DeterminationNomenclatureSPECIFIC HEAT, ENTHALPY, AND LATENT HEAT OF FOODDefinition:EnergyEnthalpySp

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