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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Food Properties and Computer-Aided Engineering of Food Processing Systems (Paperback, 1989 ed.)
Loot Price: R8,285
Discovery Miles 82 850
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Food Properties and Computer-Aided Engineering of Food Processing Systems (Paperback, 1989 ed.)
Series: NATO Science Series E:, 168
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Food properties, whether they concern the physical, thermodynamic,
chemical, nutritional or sensory characteristics of foods, play an
important role in food processing. In our quest to gain a
mechanistic understanding of changes occurring during food
processing, the knowledge of food properties is essential.
Quantitative information on the food properties is necessary in the
design and operation of food processing equipment. Foods, because
of their biological nature and variability, vary in the magnitude
of their properties. The variation in properties offer a challenge
both in their measurement and use in the food processing
applications. Often a high level of precision in measurement of
properties is not possible as the measurement method may itself
cause changes to the product, resulting in a variation in the
obtained values. Recognizing the difficulties in measurement of
food properties, and the lack of completeness of such information,
several research programs have been in existence during the last
two decades. In Europe, a multinational effort has been underway
since 1978. The first project supported by COST (European
Cooperation in the Field of Scientific and Technical Research), was
titled COST 90 "The Effect of Processing on the Physical Properties
of Foodstuffs." This and another project COST 90bis have
considerably added to our knowledge of measurement methods and data
on a number of physical properties. Two publications that summarize
the work conducted under 1 2 these projects are Physical Properties
of Foods and Physical Properties of Foods .
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