Title:
Engineering properties of foods.
Author:
Rao, M. A., 1937-
ISBN:
9781420028805
Edition:
Third edition. / edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta.
Physical Description:
1 online resource (xxi, 738 pages)
Series:
Food science and technology ; 144
Food science and technology (Taylor & Francis) ; 144.
Contents:
chapter 1 I. Introduction -- chapter 2 I. Introduction -- chapter 3 Rheological Properties of Solid Foods / chapter 4 Thermal Properties of Unfrozen Foods / chapter 5 Thermal Properties of Frozen Foods / chapter 6 Properties Relevant to Infrared Heating of Foods / chapter 7 Thermodynamic Properties of Foods in Dehydration / chapter 8 Mass Transfer Properties of Foods / chapter 9 Physicochemical and Engineering Properties of Food in Membrane Separation Processes -- chapter 10 Electrical Conductivity of Foods / chapter 11 Dielectric Properties of Foods / chapter 12 Ultrasound Properties / chapter 13 Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing -- chapter 14 Gas Exchange Properties of Fruit and Vegetables / chapter 15 Surface Properties -- chapter 16 Colorimetric Properties of Foods
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 541813-1001 | TP372.5 .E54 2005 | Searching... | Searching... |