Download Engineering Properties of Foods, Third Edition (Food Science by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta PDF
By M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta
Ten years have handed considering that this reference’s final variation – making Engineering homes of meals, Third Edition the must-have source for these attracted to meals homes and their diversifications. outlined are meals homes and the mandatory theoretical historical past for every. additionally evaluated is the usefulness of every estate within the layout and operation of significant meals processing equipment.
Of specific value is this newest variation deals seven new chapters – lots of which introduce details on groundbreaking new houses. those chapters, in addition to the inclusion of 2 revised chapters from earlier versions, lead to a textual content that gives 9 out of 16 chapters of recent material.
This long-awaited 3rd version concentrates on a transparent, finished clarification of houses and their diversifications supplemented by way of ample, consultant info. through offering info in any such succinct and cogent demeanour, this entire reference permits you to totally immerse in its intensity and breadth of scope, whereas totally preserving curiosity within the text.
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Additional resources for Engineering Properties of Foods, Third Edition (Food Science and Technology)
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2002. Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network. Journal of Food Engineering. 51: 239–248. Ibarz, A. and Miguelsanz, R. 1989. Variation with temperature and soluble solids concentration of the density of a depectinised and clarified pear juice. Journal of Food Engineering. 10: 319–323. N. and Prasad, S. 1993. Physical and thermal properties of gorgon nut. Journal of Food Process Engineering 16(3): 237–245. , and Karel, M. 1993.
Eds. Elsevier Applied Science, London. a. 39) Lozano et al. 41) Again Lozano et al. 43) Lozano et al. 5. Beyond that as moisture content decreased, the change in apparent density became steeper and showed that the apparent volume change became slower. 4 Parameters of the Quadratic Equations for Density (ρ = a + bMw + cMw2) Material a Gorgon nut Gorgon nutb Gorgon nutc Gorgon nuta Gorgon nutb Gorgon nutc Macadamia nutd Macadamia nutd Density Range a b c Ref. 6 1290 1330 1660 830 690 930 –92 –44 –1020 –1080 –8420 –640 –420 –800 800 1300 1 1 1 1 1 1 2 2 a Large size.
B. 48) The above equation was developed using density data of different types of fresh seafood. 50) Sanz et al. 52) B. Predictions of Porosity Negligible theoretical methods to predict porosity exist. 6). 260. 260, it might be considered as a result of clogging by small particles in void spaces. 476 would be caused by the presence of exceptionally large hollow spaces compared with the average void space. Lozano et al. (1980) proposed the geometric model of Rotstein and Cornish (1978) to predict the porosity of fruits and vegetables.