food properties handbook

Food Science and Technology Reference from C.H.I.P.S.

FOOD PROPERTIES HANDBOOK
by Shafiur Rahman

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.

133 Illustrations and 252 tables make it fast and easy for you to find the information you need.

Tables never before compiled include:

Relative humidity of saturated salt solutions as a function temperature
GAB parameters and BET monolayer values for food components and wide variety of foods
Heat of adsorption and desorption of a wide variety of foods
Glass transition, gelatinization, decomposition, and collapse temperature of food components and wide variety of foods
Effect of solute (such as salt and sugar), diluent, heating rate on glass transition and gelatinization
Specific heat, enthalpy, latent heat and state of water in food at different temperatures below and above freezing
Thermal conductivity and diffusivity of foods as a function of composition, temperature, and porosity
Heat transfer coefficient prediction correlations for different types of food processing equipment

These are only a few examples of the enormous amount of data contained in over 500 pages.

Measurement techniques are clearly described and include:

suggestions for methods that are easy and low-cost
advantages and disadvantages of each method
theory behind the technique

An applications section in each chapter, numerical examples to aid in quantitative analysis, and handy definitions of terminology make this your comprehensive source for solving food properties problems.

Contents:
Water Activity and Sorption Properties of Food: Definition. Water Activity Measurement. Water Activity Prediction. Sorptions Isotherms. Temperature Shift of Isotherms. Effect of Pressure on Water Activity. Water Activity of Multicomponent Mixture. Applications of Water Activity. Nomenclature.

Phase Transitions in Food: Physics of the Phase Transition. State of Water in Foods. Freezing Point. Glass Transition Temperature. Gelatinization in Foods. Crystallization in Foods. Collapse and Sticky Temperature. Applications. Nomenclature.

Physical Properties of Food: Definition. Measurement Techniques. Experimental Data.Applications. Specific Heat, Enthalpy, and Latent Heat of Food: Definition. Measurement Techniques. Enthalpy, Specific Heat, and Latent Heat Data of Foods. Enthalpy, Specific Heat, and Latent Heat Prediction of Foods. Applications. Nomenclature.

Thermal Conductivity of Food: Definition. Measurement Techniques. Thermal Conductivity Data of Foods. Prediction Model. Applications. Nomenclature.

Thermal Diffusivity of Food: Definition. Measurement Techniques of Thermal Diffusivity. Thermal Diffusivity Data of Foods. Thermal Diffusivity Prediction of Foods. Applications of Thermal Diffusivity.

Surface Heat Transfer Coefficient in Food Processing: Definition. Measurement Techniques. Surface Heat Conductance Prediction Models. Applications.

Appendices. References. Index.

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Food Properties Handbook
by Shafiur Rahman
500 pages • $228.95 + shipping
Texas residents please add 6.75 % sales tax