Engineering Properties of Foods, Third Edition
3rd Edition
Published on 26. April 2005
Book
Hardback
768 pages
978-0-8247-5328-3 (ISBN)
Description
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment. Of particular importance is that this latest edition offers seven new chapters - many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material.
This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.
This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.
More details
Edition
3rd New edition
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Professional and scholarly
Food scientists and technologists, food engineers, food chemists
Edition type
New edition
Illustrations
260 s/w Abbildungen, 109 s/w Tabellen, 50 s/w Photographien bzw. Rasterbilder
50 Halftones, black and white; 109 Tables, black and white; 260 Illustrations, black and white
Dimensions
Height: 254 mm
Width: 178 mm
Weight
1497 gr
ISBN-13
978-0-8247-5328-3 (9780824753283)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
M.A. Rao | Syed S.H. Rizvi | Ashim K. Datta
Engineering Properties of Foods
Book
04/2014
4th Edition
CRC Press
€343.50
Shipment within 15-20 days
Additional editions
M.A. Rao | Syed S.H. Rizvi | Ashim K. Datta
Engineering Properties of Foods
E-Book
10/2014
3rd Edition
CRC Press
€51.49
Available for download
Previous edition
M.A. Rao | Syed S.H. Rizvi | Ashim K. Datta
Engineering Properties of Food, Second Edition
Book
09/1994
2nd Edition
Marcel Dekker Inc
€152.53
Article exhausted; check for reprint
Persons
Content
New! Mass-Volume-Area Related Properties of Foods,
M. Rahman
Rheological Properties of Fluid Foods, M. Rao
Rheological Properties of Solid Foods, V. Rao and X. Quintero
Thermal Properties of Unfrozen Foods, P. Nesvadba
Thermal Properties of Frozen Foods, R. Singh
New! Properties Relevant to Infrared Heating of Foods, A. Datta and M. Almeida
Thermodynamic Properties of Foods in
Dehydration, S. Rizvi
Mass Transfer Properties of Foods, G. Saravacos
and Z. Maroulis
Physicochemical and Engineering Properties Foods
in Membrane Separation Processes, D. Rana, T.
Matsuura and S. Sourirajan
New! Electrical Conductivity of Foods, S. Sastry
Dielectric Properties of Foods, A. Datta , G.
Sumnu, and G. Raghavan
New! Ultrasound Properties, M. McCarthy, L. Wang, and
K. McCarthy
New! Kinetic Data for Biochemical and Microbiological
Processes during Thermal Processing, A. Van
Loey, C. Smout, Indrawati, and M. Hendrick
New! Gas Exchange Properties of Fruit and Vegetables ,
B. Nicolai, J. Lammertyn, W. Schotsmans, and B.
Verlinden
Surface Properties, J. McGuire
New! Colorimetric Properties of Foods, F. Francis
M. Rahman
Rheological Properties of Fluid Foods, M. Rao
Rheological Properties of Solid Foods, V. Rao and X. Quintero
Thermal Properties of Unfrozen Foods, P. Nesvadba
Thermal Properties of Frozen Foods, R. Singh
New! Properties Relevant to Infrared Heating of Foods, A. Datta and M. Almeida
Thermodynamic Properties of Foods in
Dehydration, S. Rizvi
Mass Transfer Properties of Foods, G. Saravacos
and Z. Maroulis
Physicochemical and Engineering Properties Foods
in Membrane Separation Processes, D. Rana, T.
Matsuura and S. Sourirajan
New! Electrical Conductivity of Foods, S. Sastry
Dielectric Properties of Foods, A. Datta , G.
Sumnu, and G. Raghavan
New! Ultrasound Properties, M. McCarthy, L. Wang, and
K. McCarthy
New! Kinetic Data for Biochemical and Microbiological
Processes during Thermal Processing, A. Van
Loey, C. Smout, Indrawati, and M. Hendrick
New! Gas Exchange Properties of Fruit and Vegetables ,
B. Nicolai, J. Lammertyn, W. Schotsmans, and B.
Verlinden
Surface Properties, J. McGuire
New! Colorimetric Properties of Foods, F. Francis