Nato Science Series E:

Food Properties and Computer-Aided Engineering of Food Processing Systems

Editors: Singh, R.P., Medina, Augusto G. (Eds.)

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About this book

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Table of contents (44 chapters)

Table of contents (44 chapters)
  • Measurement and Prediction of Thermal Properties of Foods

    Pages 3-48

    Murakami, E. G. (et al.)

  • Food Properties, Heat Transfer Conditions and Sterilization Considerations in Retort Processes

    Pages 49-71

    Tung, Marvin A. (et al.)

  • Dielectric Properties and Microwave Processing

    Pages 73-92

    Ohlsson, Thomas

  • Heat Penetration and Bacteriological Properties of Foods for Heat Sterilization Process Design

    Pages 93-98

    Merson, Richard L.

  • Non-Isothermal Kinetic Data Generation for Food Constituents

    Pages 99-103

    Swartzel, K. R.

Buy this book

eBook $429.00
price for USA in USD
  • ISBN 978-94-009-2370-6
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $549.99
price for USA in USD
  • ISBN 978-0-7923-0242-1
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
Softcover $399.99
price for USA in USD
  • ISBN 978-94-010-7567-1
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
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Bibliographic Information

Bibliographic Information
Book Title
Food Properties and Computer-Aided Engineering of Food Processing Systems
Editors
  • R.P. Singh
  • Augusto G. Medina
Series Title
Nato Science Series E:
Series Volume
168
Copyright
1989
Publisher
Springer Netherlands
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-94-009-2370-6
DOI
10.1007/978-94-009-2370-6
Hardcover ISBN
978-0-7923-0242-1
Softcover ISBN
978-94-010-7567-1
Series ISSN
0168-132X
Edition Number
1
Number of Pages
XVI, 593
Topics