Engineering properties of foods
著者
書誌事項
Engineering properties of foods
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 63）
Marcel Dekker, c1995
2nd ed., rev. and expanded
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- Rheological properties of fluid foods
- rheological properties of solid foods
- thermal properties of foods
- thermal properties of frozen foods
- mass transfer properties of foods
- thermodynamic properties of foods in dehydration
- physicochemical and engineering properties in food membrane separation processes
- electrical properties of food
- food dielectric property data and their composition-based prediction
- colourimetric properties of foods.
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