Engineering Properties of Foods, Third Edition

Series:
Food Science and Technology
Published:
April 26, 2005 by CRC Press - 768 Pages
Editor(s):
M. A. Rao, Cornell University, Geneva, New York, USA; Syed S.H. Rizvi, Cornell University, Ithaca, New York, USA; Ashim K. Datta, Cornell University, Ithaca, New York, USA

Purchasing Options

Hardback
$249.95
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ISBN 9780824753283
Cat# DK2185
 

Features

  • Presents each chapter in a consistent format – allowing for efficient use of information
  • Provides data correlations with compositions and temperature – facilitating inclusion of variable properties in computer models
  • Leverages contributions from some of the leading experts in their fields throughout the international community
  • Contains seven new chapters along with two revised chapters – resulting in nine chapters of all new material 

    • Summary

    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.

    Table of Contents

    New!  Mass-Volume-Area Related Properties of Foods,
                           M. Rahman
                        Rheological Properties of Fluid Foods, M. Rao
                        Rheological Properties of Solid Foods, V. Rao and 

    X. Quintero


                       Thermal Properties of Unfrozen Foods, P. 

                           Nesvadba


                       Thermal Properties of Frozen Foods, R. Singh
              New!  Properties Relevant to Infrared Heating of Foods,  A.

                        Datta  and M. Almeida


                         Thermodynamic Properties of Foods in  
                             Dehydration, S. Rizvi     
                       Mass Transfer Properties of Foods, G. Saravacos
                            and Z. Maroulis
                        Physicochemical and Engineering Properties Foods         
                            in Membrane Separation  Processes, D. Rana, T.
                            Matsuura and S. Sourirajan
              New!  Electrical Conductivity of Foods, S. Sastry
                            Dielectric Properties of Foods, A. Datta , G.
                           Sumnu, and G. Raghavan
              New!  Ultrasound Properties, M. McCarthy, L. Wang, and
                            K. McCarthy
              New!   Kinetic Data for Biochemical and Microbiological    
                         Processes during Thermal  Processing, A. Van
                            Loey, C. Smout, Indrawati, and M. Hendrick
              New!   Gas Exchange Properties of Fruit and Vegetables ,
                             B. Nicolai, J. Lammertyn, W. Schotsmans, and B.
                            Verlinden
                        Surface Properties, J. McGuire
              New!  Colorimetric  Properties of Foods, F. Francis

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