Author: Mohsenin
Publisher: CRC Press
ISBN: 9780677054506
Category : Technology & Engineering
Languages : en
Pages : 434
Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Thermal Properties of Food and Agricultural Materials
Author: Nuri N. Mohsenin
Publisher: CRC Press
ISBN: 1000123952
Category : Technology & Engineering
Languages : en
Pages : 408
Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Publisher: CRC Press
ISBN: 1000123952
Category : Technology & Engineering
Languages : en
Pages : 408
Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Thermal Properties of Foods and Agricultural Materials
Thermal Properties of Foods and Agriculture Materials
Thermal Properties of Foods and Other Agricultural Materials
Author: Nuri N. Mohsenin
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 407
Book Description
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 407
Book Description
Food Properties Handbook
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420003097
Category : Technology & Engineering
Languages : en
Pages : 880
Book Description
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Publisher: CRC Press
ISBN: 1420003097
Category : Technology & Engineering
Languages : en
Pages : 880
Book Description
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Thermal Properties of Foods and Agricultural Materials (Pre-Publication Edition) - Pt. 2 - Thermal Conductivity, Diffusivity, Unit Surface Conductance Coefficient of Thermal Expansion and Applications
Author: Pennsylvania State University. Department of Agricultural Engineering
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
Book Description
Physical Properties of Foods
Author: Serpil Sahin
Publisher: Springer Science & Business Media
ISBN: 0387308083
Category : Technology & Engineering
Languages : en
Pages : 267
Book Description
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Publisher: Springer Science & Business Media
ISBN: 0387308083
Category : Technology & Engineering
Languages : en
Pages : 267
Book Description
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Engineering Properties of Foods
Author: M.A. Rao
Publisher: CRC Press
ISBN: 1466556439
Category : Technology & Engineering
Languages : en
Pages : 786
Book Description
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
Publisher: CRC Press
ISBN: 1466556439
Category : Technology & Engineering
Languages : en
Pages : 786
Book Description
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
Physical Properties of Foods and Food Processing Systems
Author: Michael John Lewis
Publisher: Wiley-VCH
ISBN:
Category : Fluid dynamics
Languages : en
Pages : 476
Book Description
The properties of fluids, hydrostatics, and flow dynamics; viscosity relationships; solid rheology and texture measurements; surface properties; thermodynamic and thermal properties; specific and latent heat changes; heat transfer mechanisms and unsteady-state heat transfer; properties of gases and vapors and their relationship to foods; electrical properties; and gas diffusion and mass transfer.
Publisher: Wiley-VCH
ISBN:
Category : Fluid dynamics
Languages : en
Pages : 476
Book Description
The properties of fluids, hydrostatics, and flow dynamics; viscosity relationships; solid rheology and texture measurements; surface properties; thermodynamic and thermal properties; specific and latent heat changes; heat transfer mechanisms and unsteady-state heat transfer; properties of gases and vapors and their relationship to foods; electrical properties; and gas diffusion and mass transfer.
Food Engineering - Volume I
Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839448
Category :
Languages : en
Pages : 504
Book Description
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
Publisher: EOLSS Publications
ISBN: 1905839448
Category :
Languages : en
Pages : 504
Book Description
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs