M. Shafiur Rahman – Food Properties Handbook (Second edition)

Автор: M. Shafiur Rahman
Название книги: Food Properties Handbook
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 867
Качество: Изначально компьютерное, E-book

A food property is a particular measure of a food’s behavior as a matter or its behavior with respect to energy, or its interaction with the human senses, or its efficacy in promoting human health and well-being. An understanding of food properties is essential for scientists and engineers who have to solve the problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Current methods of food processing and preservation require accurate data on food properties; simple, accurate, and low-cost measurement techniques; prediction models based on fundamentals; and links between different properties.
Chapter 1 provides an overview of food properties, including their definition, classification, and predictions. Chapters 2 through 4 present water activity and sorption isotherm and include terminology, measurement techniques, data for different foods, and prediction models. Chapters 5 through 12 present thermodynamic and structural characteristics including freezing point, glass transition, gelatinization, crystallization, collapse, stickiness, ice content, and state diagram. Chapters 13 through 15 discuss the density, porosity, shrinkage, size, and shape of foods. Chapters 15 through 23 present the thermophysical properties including specific heat, enthalpy, thermal conductivity, thermal diffusivity, and heat transfer coefficient. Chapter 24 provides the acoustic properties of foods.
This second edition will be an invaluable resource for practicing and research food technologists, engineers, and scientists, and a valuable text for upper-level undergraduate and graduate students in food, agriculture=biological science, and engineering. Writing such a book is a challenge, and any comments to assist in future compilations will be appreciated. Any errors that remain are entirely mine. This edition will prove to be interesting, informative, and enlightening.