Physical Chemical Properties of Foods

Written By Aïchatou Musavu Ndob
Physical Chemical Properties of Foods
  • Publsiher : Elsevier
  • Release : 18 September 2015
  • ISBN : 0081008066
  • Pages : 106 pages
  • Rating : /5 from reviews
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Download or read book entitled Physical Chemical Properties of Foods by author: Aïchatou Musavu Ndob which was release on 18 September 2015 and published by Elsevier with total page 106 pages . This book available in PDF, EPUB and Kindle Format. The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Physical Chemical Properties of Foods

Physical Chemical Properties of Foods
  • Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
  • Publisher : Elsevier
  • Release Date : 2015-09-18
  • Total pages : 106
  • ISBN : 0081008066
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Summary : The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of ...

Physical Properties of Foods

Physical Properties of Foods
  • Author : Serpil Sahin,Servet Gülüm Sumnu
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-05-27
  • Total pages : 254
  • ISBN : 0081008066
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Summary : This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. ...

Physical and Chemical Properties of Food

Physical and Chemical Properties of Food
  • Author : Martin R. Okos
  • Publisher : Unknown
  • Release Date : 1986
  • Total pages : 212
  • ISBN : 0081008066
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Summary : Read online Physical and Chemical Properties of Food written by Martin R. Okos, published by which was released on 1986. Download full Physical and Chemical Properties of Food Books now! Available in PDF, ePub and Kindle....

Theory Determination and Control of Physical Properties of Food Materials

Theory  Determination and Control of Physical Properties of Food Materials
  • Author : Cho-Kyun Rha
  • Publisher : Springer
  • Release Date : 2011-12-08
  • Total pages : 428
  • ISBN : 0081008066
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Summary : In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series ...

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release Date : 2002-10-08
  • Total pages : 832
  • ISBN : 0081008066
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Summary : Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, ...

Engineering Properties of Foods Fourth Edition

Engineering Properties of Foods  Fourth Edition
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
  • Publisher : CRC Press
  • Release Date : 2014-04-22
  • Total pages : 812
  • ISBN : 0081008066
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Summary : It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food ...

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
  • Author : John N. Coupland
  • Publisher : Springer
  • Release Date : 2014-06-30
  • Total pages : 182
  • ISBN : 0081008066
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Summary : Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why ...

Properties of Water in Foods

Properties of Water in Foods
  • Author : D. Simatos,J.L. Multon
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Total pages : 694
  • ISBN : 0081008066
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Summary : Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : ...

Chemical and Functional Properties of Food Components Second Edition

Chemical and Functional Properties of Food Components  Second Edition
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release Date : 2002-06-27
  • Total pages : 384
  • ISBN : 0081008066
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Summary : An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food ...

Carotenoid Esters in Foods

Carotenoid Esters in Foods
  • Author : Adriana Z Mercadante
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-02-19
  • Total pages : 466
  • ISBN : 0081008066
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Summary : As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry....

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry
  • Author : Ronald E. Wrolstad
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-07
  • Total pages : 240
  • ISBN : 0081008066
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Summary : Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food ...

The Food Chemistry Laboratory

The Food Chemistry Laboratory
  • Author : Connie M. Weaver,Purdue Research Foun
  • Publisher : CRC Press
  • Release Date : 1996-03-27
  • Total pages : 144
  • ISBN : 0081008066
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Summary : The Food Chemistry Laboratory illustrates chemical and physical properties and behavior of food constituents and additives. It is filled with guides and experiments, and its unique design allows you to structure individualized laboratories. Directions for independent research in food chemistry are also included. UNDERSTAND PHYSICAL AND CHEMICAL PROPERTIES THROUGH LABORATORY ...

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release Date : 1997-01-10
  • Total pages : 293
  • ISBN : 0081008066
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Summary : This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also provides important information on how these properties are affected by harvesting, processing ...

Physical Properties of Foods and Food Processing Systems

Physical Properties of Foods and Food Processing Systems
  • Author : M J Lewis
  • Publisher : Elsevier
  • Release Date : 1990-01-01
  • Total pages : 480
  • ISBN : 0081008066
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Summary : This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations....

Engineering Properties of Food Second Edition

Engineering Properties of Food  Second Edition
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta
  • Publisher : CRC Press
  • Release Date : 1994-09-29
  • Total pages : 544
  • ISBN : 0081008066
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Summary : This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass ...