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Food Properties Book from C.H.I.P.S.

Food Properties Handbook
Second edition
edited by M. Shafiur Rahman

Food Properties Handbook benefits from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field.

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 preservation, processing, storage, marketing, consumption, and even after consumption.

Food Properties Handbook clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method.

The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.

Contents

  1. Food Properties: An Overview
  2. Water Activity Measurement Methods of Foods
  3. Data and Models of Water Activity. I: Solutions and Liquid Foods
  4. Data and Models of Water Activity. II: Solid Foods
  5. Freezing Point: Measurement, Data, and Prediction
  6. Prediction of Ice Content in Frozen Foods
  7. Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements
  8. Glass Transition Data and Models of Foods
  9. Gelatinization of Starch
  10. Crystallization: Measurements, Data, and Prediction
  11. Sticky and Collapse Temperature: Measurements, Data, and Predictions
  12. State Diagrams of Foods
  13. Measurement of Density, Shrinkage, and Porosity
  14. Data and Models of Density, Shrinkage, and Porosity
  15. Shape, Volume, and Surface Area
  16. Specific Heat and Enthalpy of Foods
  17. Thermal Conductivity Measurement of Foods
  18. Thermal Conductivity Data of Foods
  19. Thermal Conductivity Prediction of Foods
  20. Thermal Diffusivity of Foods: Measurement, Data, and Prediction
  21. Measurement of Surface Heat Transfer Coefficient
  22. Surface Heat Transfer Coefficients With and Without Phase Change
  23. Surface Heat Transfer Coefficient in Food Processing
  24. Acoustic Properties of Foods

Index

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Food Properties Handbook
Second edition
edited by M. Shafiur Rahman

2009 861 pages $163.95 + shipping
Texas residents please add 6.75 % sales tax

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