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Engineering Properties of Foods (Hardcover, 4th edition)
Loot Price: R7,226
Discovery Miles 72 260
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Engineering Properties of Foods (Hardcover, 4th edition)
Expected to ship within 12 - 17 working days
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It has been nearly a decade since the third edition of Engineering
Properties of Foods was published, and food
structure/microstructure remains a subject of research interest. In
fact, significant developments have taken place in the area of high
pressure processing (HPP), which has been approved for
pasteurization of food by the Food and Drug Administration. Kinetic
data related to HPP have proven important for validation of
pressure-assisted pasteurization. Due to these developments, three
new chapters have been added to the Fourth Edition: Food
Microstructure Analysis Glass Transition in Foods Kinetics and
Process Design for High-Pressure Processing The text focuses on
elucidating the engineering aspects of food properties and their
variations, supplemented by representative data. Chapters have been
updated and revised to include recent developments. The book
presents data on physical, chemical, and biological properties,
illustrating their relevance and practical importance. The topics
range from surface properties, rheological properties, and thermal
properties to thermodynamic, dielectric, and gas exchange
properties. The chapters follow a consistent format for ease of
use. Each chapter contains an introduction, food property
definition, measurement procedure, modeling, representative data
compilation, and applications.
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