Engineering Properties of Foods

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 fo...

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Bibliographic Details
Main Authors Rao, M. A, Rizvi, Syed S. H, Datta, Ashim K, Ahmed, Jasim
Format eBook
LanguageEnglish
Published Milton CRC Press 2014
Taylor & Francis Group
Edition4
Subjects
Food
Food industry and trade
TECHNOLOGY & ENGINEERING / Food Science
Specic Heat
FO
Dielectric Loss Factor
Thermal Conductivity
Mass Transfer Coefcient
Loss Factor
Decimal Reduction Time
Model Iii
Electric Eld
OD
MD
Dielectric Constant
Sample Preparation
UF Membrane
Solute Separation
Mass Transfer
Fractional Conversion Model
Net Isosteric Heat
Isosteric Heat
Absolute Modulus
Effective Moisture Diffusivity
Gab Equation
Moisture Content
Ohmic Heating
Heat Ow
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Summary: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 Admi
ISBN:9781466556430
1466556439
9781466556423
1466556420
DOI:10.1201/b16897