Physical Properties of Foods

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Contemporary Food Engineering,Series Editor,Professor Da Wen Sun Director. Food Refrigeration Computerized Food Technology,National University of Ireland Dublin. University College Dublin,Dublin Ireland,http www ucd ie sun. Physical Properties of Foods Novel Measurement Techniques and Applications. edited by Ignacio Arana 2012, Handbook of Frozen Food Processing and Packaging Second Edition edited by. Da Wen Sun 2011, Advances in Food Extrusion Technology edited by Medeni Maskan and Aylin Altan 2011.
Enhancing Extraction Processes in the Food Industry edited by Nikolai Lebovka Eugene. Vorobiev and Farid Chemat 2011, Emerging Technologies for Food Quality and Food Safety Evaluation. edited by Yong Jin Cho and Sukwon Kang 2011, Food Process Engineering Operations edited by George D Saravacos and. Zacharias B Maroulis 2011, Biosensors in Food Processing Safety and Quality Control edited by Mehmet Mutlu 2011. Physicochemical Aspects of Food Engineering and Processing edited by. Sakamon Devahastin 2010, Infrared Heating for Food and Agricultural Processing edited by Zhongli Pan and Griffiths. Gregory Atungulu 2010, Mathematical Modeling of Food Processing edited by Mohammed M Farid 2009.
Engineering Aspects of Milk and Dairy Products edited by Jane S lia dos Reis Coimbra. and Jos A Teixeira 2009, Innovation in Food Engineering New Techniques and Products edited by Maria Laura. Passos and Claudio P Ribeiro 2009, Processing Effects on Safety and Quality of Foods edited by Enrique Ortega Rivas 2009. Engineering Aspects of Thermal Food Processing edited by Ricardo Simpson 2009. Ultraviolet Light in Food Technology Principles and Applications Tatiana N Koutchma. Larry J Forney and Carmen I Moraru 2009, Advances in Deep Fat Frying of Foods edited by Serpil Sahin and Servet G l m Sumnu 2009. Extracting Bioactive Compounds for Food Products Theory and Applications. edited by M Angela A Meireles 2009, Advances in Food Dehydration edited by Cristina Ratti 2009. Optimization in Food Engineering edited by Ferruh Erdog du 2009. Optical Monitoring of Fresh and Processed Agricultural Crops edited by Manuela Zude 2009. Food Engineering Aspects of Baking Sweet Goods edited by Servet G l m Sumnu. and Serpil Sahin 2008, Computational Fluid Dynamics in Food Processing edited by Da Wen Sun 2007.
Properties,Novel Measurement,Techniques and Applications. Ignacio Arana,Taylor Francis Group,6000 Broken Sound Parkway NW Suite 300. Boca Raton FL 33487 2742,2012 by Taylor Francis Group LLC. CRC Press is an imprint of Taylor Francis Group an Informa business. No claim to original U S Government works,Version Date 20120117. International Standard Book Number 13 978 1 4398 3537 1 eBook PDF. This book contains information obtained from authentic and highly regarded sources Reasonable. efforts have been made to publish reliable data and information but the author and publisher cannot. assume responsibility for the validity of all materials or the consequences of their use The authors and. publishers have attempted to trace the copyright holders of all material reproduced in this publication. and apologize to copyright holders if permission to publish in this form has not been obtained If any. copyright material has not been acknowledged please write and let us know so we may rectify in any. future reprint, Except as permitted under U S Copyright Law no part of this book may be reprinted reproduced.
transmitted or utilized in any form by any electronic mechanical or other means now known or. hereafter invented including photocopying microfilming and recording or in any information stor. age or retrieval system without written permission from the publishers. For permission to photocopy or use material electronically from this work please access www copy. right com http www copyright com or contact the Copyright Clearance Center Inc CCC 222. Rosewood Drive Danvers MA 01923 978 750 8400 CCC is a not for profit organization that pro. vides licenses and registration for a variety of users For organizations that have been granted a pho. tocopy license by the CCC a separate system of payment has been arranged. Trademark Notice Product or corporate names may be trademarks or registered trademarks and are. used only for identification and explanation without intent to infringe. Visit the Taylor Francis Web site at,http www taylorandfrancis com. and the CRC Press Web site at,http www crcpress com. Series Preface vii,Preface ix,Series Editor xi,Contributors xiii. Chapter 1 Basics of Electronic Nondestructive Technologies for the. Assessment of Physical Characteristics of Foods 1,Abelardo Gutierrez Jos Blasco and Enrique Molt. Chapter 2 Rheological Properties of Foods 23, Ana Cristina Agulheiro Santos and Cristina Roseiro.
Chapter 3 Textural Properties of Foods 53,J Ignacio Arana. Chapter 4 Optical Properties of Foods 89,Bego a Hern ndez Salue a and Carlos S enz Gamasa. Chapter 5 Electrical Properties of Foods 119,Satyanarayan R S Dev and G S Vijaya Raghavan. Chapter 6 Thermodynamic Properties of Agricultural Products Processes 131. Paulo Cesar Corr a Gabriel Henrique Horta de Oliveira and. Em lio de Souza Santos,Chapter 7 Flow Properties of Foods 143. Paulo Cesar Corr a Em lio de Souza Santos and,Pedro Casanova Treto.
Chapter 8 The Acoustic Properties Applied to the Determination of. Internal Quality Parameters in Fruits and Vegetables 163. Bel n Diezma and Margarita Ruiz Altisent,vi Contents. Chapter 9 Medical Diagnostic Theory Applied to Food Technology 207. Alejandro Arana and J Ignacio Arana,Chapter 10 Mechanical Damage of Foods 221. Silvia Arazuri, Chapter 11 Measurement of Physical Properties of Fruits Using Image. Analysis 239, Jos Blasco Nuria Aleixos Abelardo Gutierrez and Enrique Molt. Chapter 12 Novel Measurement Techniques of Physical Properties of. Vegetables 253,J Ignacio Arana, Chapter 13 Physical Properties of Cereal Products Measurement.
Techniques and Applications 285,I igo Arozarena Asunci n Iguaz Maria Jos Noriega. Gloria Bobo and Paloma V rseda, Chapter 14 Physical Properties of Meat and Meat Products Measurement. Techniques and Applications 327, Kizkitza Insausti Maria Jos Beriain and Maria Victoria Sarri s. Chapter 15 Physical Properties of Dairy Products 355. Lourdes S nchez and Maria Dolores P rez,Series Preface. CONTEMPORARY FOOD ENGINEERING, Food engineering is the multidisciplinary field of applied physical sciences combined.
with the knowledge of product properties Food engineers provide the technological. knowledge transfer essential to the cost effective production and commercialization. of food products and services In particular food engineers develop and design pro. cesses and equipment in order to convert raw agricultural materials and ingredi. ents into safe convenient and nutritious consumer food products However food. engineering topics are continuously undergoing changes to meet diverse consumer. demands and the subject is being rapidly developed to reflect market needs. In the development of food engineering one of the many challenges is to employ. modern tools and knowledge such as computational materials science and nano. technology to develop new products and processes Simultaneously improving food. quality safety and security continue to be critical issues in food engineering study. New packaging materials and techniques are being developed to provide more pro. tection to foods and novel preservation technologies are emerging to enhance food. security and defense Additionally process control and automation regularly appear. among the top priorities identified in food engineering Advanced monitoring and. control systems are developed to facilitate automation and flexible food manufac. turing Furthermore energy saving and minimization of environmental problems. continue to be important food engineering issues and significant progress is being. made in waste management the efficient utilization of energy and the reduction of. effluents and emissions in food production, The Contemporary Food Engineering Series consisting of edited books attempts. to address some of the recent developments in food engineering Advances in classi. cal unit operations in engineering applied to food manufacturing are covered as well. as such topics as progress in the transport and storage of liquid and solid foods heat. ing chilling and freezing of foods mass transfer in foods chemical and biochemi. cal aspects of food engineering and the use of kinetic analysis dehydration thermal. processing nonthermal processing extrusion liquid food concentration membrane. processes and applications of membranes in food processing shelf life electronic. indicators in inventory management sustainable technologies in food processing. and packaging cleaning and sanitation The books are aimed at professional food. scientists academics researching food engineering problems and graduate level. The books editors are leading engineers and scientists from many parts of the. world All the editors were asked to present their books to address the market s need. and pinpoint the cutting edge technologies in food engineering. All contributions are written by internationally renowned experts who have both. academic and professional credentials All authors have attempted to provide criti. cal comprehensive and readily accessible information on the art and science of a. viii Series Preface, relevant topic in each chapter with reference lists for further information Therefore. each book can serve as an essential reference source to students and researchers in. universities and research institutions,Da Wen Sun,Series Editor. Foods are characterized by their physical properties These properties intensely. affect the quality of foods and can be used to classify or identify them Formerly. the quality of a food was given by its geometric characteristics but is now evaluated. as total quality and takes into account the entire spectrum of physical properties. of foods In addition in a globalized market foods must be differentiated to better. compete and the differentiation has to be based on their physical properties Thus it. is necessary to characterize the properties of foods and to evaluate them by means. of physical parameters These parameters should be able to be measured objectively. quickly individually at a low cost and in a manner that will not destroy the food. the measurement methods should be applicable on line. Many technical publications about the physical properties of foods have appeared. for years but the techniques of measurement are continuously evolving and have. not been sufficiently described in the literature Thus it is appropriate to publish. Physical Properties of Foods Novel Measurement Techniques and Applications. The book is divided into two parts Part 1 deals with principles and measurement. techniques of the main physical parameters highlighting the newest techniques. and their ability to replace the traditional ones Part 2 covers their application to the. measurement of these parameters and to classify identify and differentiate various. foods for example fruits vegetables cereals meat and meat products and dairy. Physical Properties of Foods Novel Measurement Techniques and Applications. is written by international peers who have both academic and professional creden. tials highlighting the truly international nature of work It aims to provide the engi. neer the researcher the food market and the food industry with critical and readily. accessible information on the modern techniques for measuring physical parameters. affecting food quality and food characterization The book should also serve as an. essential reference source to undergraduate and postgraduate students and research. ers in universities and research institutions,Series Editor. Professor Da Wen Sun PhD was born in,Southern China and is a world authority on.
food engineering research and education he,is a Member of Royal Irish Academy which. is the highest academic honor in Ireland His,main research activities include cooling dry. ing and refrigeration processes and systems,quality and safety of food products bioprocess. simulation and optimization and computer,vision technology His innovative studies on. vacuum cooling of cooked meats pizza qual,ity inspection by computer vision and edible.
films for shelf life extension of fruits and veg, etables have been widely reported in the national and international media Results of. his work have been published in nearly 600 papers including over 250 peer reviewed. journal papers h index 35 He has also edited 12 authoritative books According. to Thomson Scientific s Essential Science IndicatorsSM updated as of 1 July 2010. based on data derived over a period of ten years plus four months 1 January 2000. 30 April 2010 from ISI Web of Science a total of 2 554 scientists are among the top. one percent of the most cited scientists in the category of Agriculture Sciences and. Professor Sun tops the list with his ranking of 31. Dr Sun received first class BSc honors and an MSc in mechanical engineering. and a PhD in chemical engineering in China before working at various universities. in Europe He became the first Chinese national to be permanently employed in. an Irish university when he was appointed college lecturer at National University. Biosensors in Food Processing Safety and Quality Control edited by Mehmet Mutlu 2011 Physicochemical Aspects of Food Engineering and Processing edited by Sakamon Devahastin 2010 Infrared Heating for Food and Agricultural Processing edited by Zhongli Pan and Griffiths Gregory Atungulu 2010

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