Overview
- Editors:
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R. Paul Singh
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Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, USA
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Augusto G. Medina
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Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal
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Table of contents (44 chapters)
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Role of Food Properties in Thermal Processing of Foods
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- E. G. Murakami, M. R. Okos
Pages 3-48
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- Marvin A. Tung, Gerry F. Morello, Hosahalli S. Ramaswamy
Pages 49-71
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- Diarmuid A. Maccarthy, Nicholas Fabre
Pages 105-111
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- B. M. Drumm, R. L. Joseph, B. M. McKenna
Pages 125-131
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Thermodynamic, Sensory and Nutritional Properties in Food Processing and Dehydration Systems
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Front Matter
Pages 133-133
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- Kan-Ichi Hayakawa, Takeshi Furuta
Pages 201-221
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- Horst Weisser, Franz Liebenspacher
Pages 223-230
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- K. P. Poulsen, C. K. Wilkins, G. Urbanyi
Pages 231-234
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About this book
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 .
Editors and Affiliations
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Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, USA
R. Paul Singh
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Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal
Augusto G. Medina