Engineering Properties of Foods

ISBN: 9781466556423 出版年：2014 页码：786 CRC Press

Mass-Volume-Area-Related Properties of Foods Mohammad Shafiur Rahman Surface Properties Karl F. Schilke and Joseph McGuire Food Microstructure Analysis Bryony James Glass Transition in Foods Jasim Ahmed and Mohammad Shafiur Rahman Rheological Properties of Fluid Foods M. A. Rao Rheological Properties of Solid Foods V. N. Mohan Rao and Ximena Quintero Thermal Properties of Unfrozen Foods Paul Nesvadba Thermal Properties of Frozen Foods Gail Bornhorst, Arnab Sarkar, and R. Paul Singh Properties Relevant to Infrared Heating of Food Ashim K. Datta and Marialuci Almeida Mass Transfer Properties of Foods George D. Saravacos and Magda Krokida Thermodynamic Properties of Foods in Dehydration S. S. H. Rizvi Physicochemical and Engineering Properties of Food in Membrane Separation Processes Dipak Rana, Takeshi Matsuura, and Srinivasa Sourirajan Electrical Conductivity of Foods Sudhir K. Sastry and Pitiya Kamonpatana Dielectric Properties of Foods Ashim K. Datta, G. Sumnu, and G.S.V. Raghavan Ultrasound Properties of Foods M. J. McCarthy, L. Wang and K. L. McCarthy Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy Van Buggenhout, Liesbeth Vervoort, and Marc Hendrickx Kinetics and Process Design for High-Pressure Processing Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, and Ann Van Loey Gas Exchange Properties of Fruits and Vegetables Bart M. Nicolai, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden