Food Properties Handbook 2nd Edition by Shafiur Rahman 1420003097 9781420003093
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Product details:
ISBN 10: 1420003097
ISBN 13: 9781420003093
Author: M. Shafiur Rahman
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Table of contents:
CHAPTER 1: Food Properties: An Overview
CHAPTER 2: Water Activity Measurement Methods of Foods
CHAPTER 3: Data and Models of Water Activity. I: Solutions and Liquid Foods
CHAPTER 4: Data and Models of Water Activity. II: Solid Foods
CHAPTER 5: Freezing Point: Measurement, Data, and Prediction
CHAPTER 6: Prediction of Ice Content in Frozen Foods
CHAPTER 7: Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements
CHAPTER 8: Glass Transition Data and Models of Foods
CHAPTER 9: Gelatinization of Starch
CHAPTER 10: Crystallization: Measurements, Data, and Prediction
CHAPTER 11: Sticky and Collapse Temperature: Measurements, Data, and Predictions
CHAPTER 12: State Diagrams of Foods
CHAPTER 13: Measurement of Density, Shrinkage, and Porosity
CHAPTER 14: Data and Models of Density, Shrinkage, and Porosity
CHAPTER 15: Shape, Volume, and Surface Area
CHAPTER 16: Specific Heat and Enthalpy of Foods
CHAPTER 17: Thermal Conductivity Measurement of Foods
CHAPTER 18: Thermal Conductivity Data of Foods
CHAPTER 19: Thermal Conductivity Prediction of Foods
CHAPTER 20: Thermal Diffusivity of Foods: Measurement, Data, and Prediction
CHAPTER 21: Measurement of Surface Heat Transfer Coefficient
CHAPTER 22: Surface Heat Transfer Coefficients with and without Phase Change
CHAPTER 23: Surface Heat Transfer Coefficient in Food Processing
CHAPTER 24: Acoustic Properties of Foods
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