Food properties handbook

著者

• Rahman, Shafiur

書誌事項

Food properties handbook

Shafiur Rahman

（CRC series in contemporary food science / Fergus M. Clydesdale, Series editor）

CRC Press, 1995

注記

Includes bibliographical references (p. 463-494) and index

内容説明・目次

内容説明

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.

目次

WATER ACTIVITY AND SORPTION PROPERTIES OF FOOD Definition: Water Activity Water Activity Measurement: Colligative Properties Methods Method Based on Equilibrium Sorption Rate Method Based on Hygroscopicity of Salts Methods Using Hygrometric Instruments Measurement Based on Isopiestic Transfer Measurement Based on Suction Potential Selection of a Suitable Method Water Activity Prediction: Prediction Model for Ideal Solutions Reasons for Non-Ideal Behavior of Solutions Water Activity Prediction Models for Non-Ideal Solutions Limitations of the Water Activity Prediction Models in Case of Foods Sorptions Isotherms: Hysteresis in Sorption Isotherms Theories of Sorption Hysteresis Isotherm Models Temperature Shift of Isotherms: Shift Above Frozen State Water Activity Below Freezing Effect of Pressure on Water Activity Water Activity of Multicomponent Mixture: Equilibrium Water Activity of Multicomponent Mixture from Individual Isotherm Applications of Water Activity: Product Stability Determination Process Design and Control Ingredient Selection Packaging Selection Thermodynamic Properties Prediction Structure Investigation Nomenclature PHASE TRANSITIONS IN FOOD Physics of the Phase Transition: Cooling and Heating Curves Phase Diagram State Diagram Thermal Behavior by Heat Flow Calorimetry Gelatinization Crystallization Collapse and Sticky Temperature State of Water in Foods: NMR Reluxation of Water in Foods DSC Caloric State of Water in Foods State of Water from Sorption Isotherm Dielectric State of Water in Foods State of Water from Suction Potential State of Water from Indirect Methods Freezing Point: Freezing Point Measurement Methods Freezing Points of Foods Freezing Point Prediction Models Glass Transition Temperature: Glass Transition Measurement Methods Glass Transition Temperatures of Foods Glass Transition Temperature Prediction Gelatinization in Foods: Measurement Techniques of Gelatinization Temperature Gelatinization Temperature of Food Components Gelatinization Temperature Prediction Crystallization in Foods: Crystallization Dynamics Crystallization Kinetics Collapse and Sticky Temperature: Measurement of Collapse Temperature Applications: Importance of Freezing Point in Food Processing Application of Glass Transition Temperature Decomposition, Fusion, and Crystallization Importance of Gelatinization Collapse and Sticky Point Nomenclature PHYSICAL PROPERTIES OF FOOD Definition: Density Porosity Shrinkage Surface Area and Volume Measurement Techniques: Volume Measurement Porosity Measurement Surface Area Measurement Experimental Data: Density Prediction Models Porosity Prediction Models Shrinkage Prediction Models Surface Area Prediction Models Applications: Process Design Food Products Quality Determination Nomenclature SPECIFIC HEAT, ENTHALPY, AND LATENT HEAT OF FOOD Definition: Energy Enthalpy Specific Heat Latent Heat Measurement Techniques: Method of Mixture Comparison Method Adiabatic Method Differential Scanning Calorimeter Enthalpy, Specific Heat, and Latent Heat Data of Foods Enthalpy, Specific Heat, and Latent Heat Prediction of Foods: Above Freezing Point Below Freezing Point Model Based on Composition Latent Heat Prediction Prediction of Ice Content During Freezing Applications: Heat Load Calculation Identification of Structural or Chemical Change Identification of the State of Water in Food Nomenclature THERMAL CONDUCTIVITY OF FOOD Definition: Thermal Conductivity Mechanisms of Heat Conduction Measurement Techniques: Steady State Techniques Quasi-Steady State Techniques Transient Techniques THERMAL CONDUCTIVITY DATA OF FOODS Prediction Model: Theoretical Model Empirical Model Applications: Prediction of Processing Time Heat Flux Calculations Thermophysical Properties Prediction Nomenclature THERMAL DIFFUSIVITY OF FOOD Definition: Thermal Diffusivity Measurement Techniques of Thermal Diffusivity: Direct Measurement Indirect Prediction Thermal Diffusivity Data of Foods Thermal Diffusivity Prediction of Foods Applications of Thermal Diffusivity Nomenclature SURFACE HEAT TRANSFER COEFFICIENT IN FOOD PROCESSING Definition Measurement Techniques: Steady State Method Quasi-Steady State Transient Method Surface Heat Flux Method Measurement When Heat Transfer Surface and Fluid Both are in Motion Surface Heat Conductance Prediction Models: Natural Convection Forced Convection Mixed Convection Convection with Phase Change Applications: Equipment and Process Design Food Quality Appendices References Index

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詳細情報

• NII書誌ID(NCID): BA26778869
• ISBN:
  • 0849380057
• LCCN: 95017493
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Boca Raton, FL
• ページ数/冊数: 500 p.
• 大きさ: 26 cm
• 分類:
  • LCC : TX541
  • DC20 : 664/.07
• 件名:
  • LCSH : Food -- Analysis
  • LCSH : Food industry and trade
• 親書誌ID:
  • BA21771137