Updated and expanded, Engineering Properties of Foods, Third Edition defines food properties and provides the necessary theoretical background for each property. It evaluates the usefulness of each property in the design and operation of important food processing equipment.

Engineering Properties of Foods, Third Edition contains seven new chapters and several other chapters are completely rewritted.

Each chapter includes an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications.

Features:

• Examines rheological properties of fluid and semi-solid foods, specifically apparent viscosity, yield stress, and shear rate-shear stress relationships
• Explains the rheological properties of solid foods, including the measurement and interpretation of viscoelastic properties
• Delineates thermodynamic properties relevant to the dehydration of foods

Contents

• Mass-Volume-Area Related Properties of Food
• Rheological Properties of Fluid Foods
• Rheological Properties of Solid Foods
• Thermal Properties of Foods
• Thermal Properties of Frozen Foods
• Properties Relevant to Infrared Heating of Foods
• Thermodynamic Properties of Foods in Dehydration
• Mass Transfer Properties of Foods
• Physicochemical and Engineering Properties of Food in Membrane Separation Processes
• Electrical Conductivity of Foods
• Dielectric Properties of Foods
• Ultrasound Properties
• Kinetic Data for Biochemical and Microbiological Processes During Thermal Processing
• Gas Exchange Properties of Fruits and Vegetables
• Surface Properties
• Colorimetric Properties of Foods

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