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Food properties handbook /
| Otros Autores: | , |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Boca Raton :
CRC Press,
c2009.
|
| Edición: | 2a ed. |
| Materias: |
Tabla de Contenidos:
- Food properties: an overview
- Water activity measurement methods of foods
- Data and models of water activity. I: solutions and liquid foods
- Data and models of water activity. II: solid foods
- Freezing point: measurement, data, and prediction
- Prediction of ice content in frozen foods
- Glass transitions in foodstuffs and biomaterials: theory and measurements
- Glass transition data and models of foods
- Gelatinization of starch
- Crystallization: measurements, data, and prediction
- Sticky and collapse temperature: measurements, data, and predictions
- State diagrams of food
- Measurement of density, shrinkage, and porosity
- Data and models of density, shrinkage, and porosity
- Shape, volume, and surface area
- Specific heat and enthalpy of foods
- Thermal conductivity measurement of foods
- Thermal conductivity data of foods
- Thermal coductivity prediction of foods
- Thermal diffusivity of foods: measurement, data, and prediction
- Measurement of surface heat transfer coefficent
- Surface heat transfer coefficients with and without phase change
- Surface heat transfer coefficient in food processing
- Acoustic properties of foods.