|aFood properties handbook /|cedited by M. Shafiur Rahman.
|aBoca Raton :|bCRC Press,|cc2009.
|axvi, 861 p. :|bill. ;|c27 cm.
|aPrevious ed. has main entry under Rahman, Shafiur.
|aIncludes bibliographical references and index.
|aFood properties: an overview -- Water activity measurement methods of foods -- Data and models of water activity. I: solutions and liquid foods -- Data and models of water activity. II: solid foods -- Freezing point: measurement, data, and prediction -- Prediction of ice content in frozen foods -- Glass transitions in foodstuffs and biomaterials: theory and measurements -- Glass transition data and models of foods -- Gelatinization of starch -- Crystallization: measurements, data, and prediction -- Sticky and collapse temperature: measurements, data, and predictions -- State diagrams of food -- Measurement of density, shrinkage, and porosity -- Data and models of density, shrinkage, and porosity -- Shape, volume, and surface area -- Specific heat and enthalpy of foods -- Thermal conductivity measurement of foods -- Thermal conductivity data of foods -- Thermal coductivity prediction of foods -- Thermal diffusivity of foods: measurement, data, and prediction -- Measurement of surface heat transfer coefficent -- Surface heat transfer coefficients with and without phase change -- Surface heat transfer coefficient in food processing -- Acoustic properties of foods.
|aFood industry and trade.
|uhttp://catdir.loc.gov/catdir/toc/ecip0817/2008019583.html|3Table of contents only
The first edition was attributed solely to Rahman (Sultan Qaboos U., Oman), who perhaps wrote all of the seven chapters. This second edition has been expanded to 24 chapters by academic and industry scientists from all over the world. Writing for colleagues and others in the food and food-processing industries, they describe methods for identifying and measuring characteristics of food and ingredients, and share some of the findings from such measurement. Their topics include data and models of water activity, predicting ice content in frozen foods, the gelatinization of starch, specific heat and the enthalpy of foods, the thermal conductivity of foods, measuring the surface heat transfer coefficient, and acoustic properties of foods. Annotation 穢2009 Book News, Inc., Portland, OR (booknews.com)