Download e-book for kindle: Food Properties Handbook, Second Edition (Contemporary Food by M. Shafiur Rahman

By M. Shafiur Rahman

ISBN-10: 0849350050

ISBN-13: 9780849350054

Dramatically restructured, greater than double in measurement, the second one version of the nutrition houses guide has been elevated from seven to 24 chapters. within the greater than ten years because the booklet of the the world over acclaimed and bestselling first variation, many alterations have taken position within the techniques used to unravel difficulties in nutrition upkeep, processing, garage, advertising, intake, or even after intake. Incorporating adjustments too a number of to record, this up-to-date version presents new dimension options, simple info compiled for varied foodstuff teams, worked-out examples, and certain graphs and illustrations. Explores Empirical and Theoretical Prediction types The ebook basically defines the terminology and elucidates the speculation at the back of the dimension strategies, together with functions and boundaries of every process. It comprises information on resources of blunders in size suggestions and experimental info from the literature in graphical or tabular shape. the amount additionally elucidates empirical and theoretical prediction types for various meals with processing stipulations, descriptions of the purposes of the homes, and assurance of the place and the way to exploit the knowledge and types in nutrition processing. uncomplicated layout places the most recent details inside effortless succeed in nonetheless lower than the aegis of Shafir Rahman, the recent version is now an edited quantity, benefitting from the enter and services of various members spanning either the globe and the numerous disciplines that impression the sphere. offered in a effortless layout, the second one variation continues to be the definitive, and arguably the one, resource for information on actual, thermal, thermodynamic, structural, and acoustic homes of meals.

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Extra resources for Food Properties Handbook, Second Edition (Contemporary Food Science)

Example text

In the case of desorption, evaporation could occur for the high water activity sample. In addition, high water activity equilibration for long periods of time may also cause continuous physical and chemical deterioration of the sample. 3 Other Applications of DVS Rahman and Al-Belushi (2006) discussed other applications of the dynamic method. Dynamic method has high potential to be used for microlevel drying studies. Microlevel drying kinetics could be performed as a function of air composition (modified atmosphere drying with varied oxygen, carbon dioxide, and nitrogen levels), relative humidity, temperature, and varied sample geometry and structure.

89–111. H. R. 2000. Kinetics of water sorption in okara and its relationship to the glass transition temperature. Drying Technology, 18(9): 2105–2116. G. 1993. Applications of IGC for research in kinetic and thermodynamic problems in food science. In: Shelf Lie Studies of Foods and Beverages. Charalambous, G. ). , London, pp. 1071–1079. Greenspan, L. 1977. Humidity fixed points of binary saturated aqueous solutions. Journal of Research and National Bureau of Standards [A]: Physics and Chemistry, 81A(1): 89–96.

For more accurate measurements, the various electrical hygrometers now commercially available appear to meet the present requirements. Among these, the most promising instruments are anodized aluminum sensors (Smith, 1971). The characteristics of a sensor depend upon the conditions of manufacture, particularly on the nature of the anodized film, and therefore each manufacturer’s instrument must be calibrated separately. The anodized sensors are advantageous because of their ruggedness and small dimensions, fast response and freedom from large temperature coefficients, and susceptibility to contamination of lithium chloride conductivity sensors (Smith, 1971).

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Food Properties Handbook, Second Edition (Contemporary Food Science) by M. Shafiur Rahman

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