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Engineering properties of foods.

Author(s) : RAO M. A., RIZVI S. S. H.

Type of monograph: Book

Summary

This entirely updated and enlarged edition defines food properties, provides the necessary theoretical background for each property, and evaluates each property's usefulness in the design and operation of important food processing equipment. Contents: rheological properties of fluid and solid foods; thermal properties of foods and frozen foods; mass transfer properties; thermodynamic properties of foods in dehydration; physicochemical and engineering properties in membrane separation processes; electrical properties; food dielectric property data and their composition-based prediction; colorimetric properties. (See also abstracts 96-2804, 96-2805, and 96-2818.)

Details

  • Original title: Engineering properties of foods.
  • Record ID : 1997-1910
  • Languages: English
  • Publication: Marcel dekker - United states/United states
  • Publication date: 1995
  • Collection:
  • ISBN: 0824789431
  • Source: Source: ed. 2; 531 p. (16 x 23.4); fig.; tabl.; index; USD 150.00.
  • Document available for consultation in the library of the IIR headquarters only.

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