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

Transport Properties of Foods
by George D. Saravacos and Zacharias B. Maroulis

This up-to-the-minute reference/text comprehensively covers all the transport properties of food materials and systems.

Transport Properties of Foods provides appropriate physical, mathematical, or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

Features

  • Molecular, micro- and macro-structure of foods and food products
  • Transport properties of simple fluids
  • Rheological properties of fluid foods
  • Diffusivities of water and solutes in foods
  • Thermal conductivities of foods
  • Heat and mass transfer coefficients in food processes
  • Recommended values of transport properties
  • and more!

Contents

  1. Introduction

    • Rheological Properties
    • Thermal Transport Properties
    • Mass Transport Properties

  2. Transport Properties of Gases and Liquids

    • Analogies of Transport Processes
    • Molecular Basis of Transport Processes
    • Prediction of Transport Properties of Fluids
    • Tables and Data Banks of Transport Properties

  3. Food Structure and Transport Properties

    • Molecular Structure
    • Food Microstructure and Transport Properties
    • Food Macrostructure and Transport Properties

  4. Rheological Properties of Fluid Foods

    • Rheological Models of Fluid Foods
    • Viscometric Measurements
    • Rheological Data of Fluid Foods
    • Regression of Rheological Data of Foods

  5. Transport of Water in Food Materials

    • Diffusion of Water in Solids
    • Determination of Mass Diffusivity in Solids
    • Moisture Diffusivity in Food Materials
    • Water Transport in Foods

  6. Moisture Diffusivity Compilation of Literature Data for Food Materials

    • Data Compilation
    • Moisture Diffusivity of Foods as a Function of Moisture Content and Temperature

  7. Diffusivity and Permeability of Small Solutes in Food Systems

    • Diffusivity in Fluid Foods
    • Diffusion in Polymers
    • Diffusion of Solutes in Foods
    • Permeability in Food Systems

  8. Thermal Conductivity and Diffusivity of Foods

    • Measurement of Thermal Conductivity
    • Thermal Conductivity and Diffusivity
    • Modeling of Thermal Transport Properties
    • Compilation of Thermal Conductivity Data of Foods
    • Thermal Conductivity of Foods as a Function of Moisture Content and Temperature

  9. Heat and Mass Transfer Coefficients in Food Systems

    • Heat Transfer Coefficients
    • Mass Transfer Coefficients
    • Heat Transfer Coefficients in Foods Systems
    • Heat Transfer Coefficients in Food Processing: Compilation of Literature Data
    • Mass Transfer Coefficients in Food Processing: Compilation of Literature Data

Appendix

  • Notation

Index

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Transport Properties of Foods
by George D. Saravacos and Zacharias B. Maroulis
432 pages $208.95 + shipping
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