New PDF release: Food Properties Handbook, Second Edition (Contemporary Food
By M. Shafiur Rahman
Dramatically restructured, greater than double in measurement, the second one variation of the foodstuff houses instruction manual has been extended from seven to 24 chapters. within the greater than ten years because the booklet of the across the world acclaimed and bestselling first variation, many alterations have taken position within the methods used to unravel difficulties in nutrition maintenance, processing, garage, advertising, intake, or even after intake. Incorporating adjustments too quite a few to record, this up to date variation presents new dimension recommendations, uncomplicated information compiled for diverse nutrients teams, worked-out examples, and particular graphs and illustrations. Explores Empirical and Theoretical Prediction versions The booklet truly defines the terminology and elucidates the idea in the back of the dimension strategies, together with purposes and obstacles of every technique. It comprises information on resources of blunders in dimension innovations and experimental information 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 foodstuff processing. elementary structure places the most recent info inside of effortless succeed in nonetheless less than the aegis of Shafir Rahman, the hot version is now an edited quantity, benefitting from the enter and services of various participants spanning either the globe and the numerous disciplines that impact the sphere. provided in a undemanding layout, the second one variation is still the definitive, and arguably the one, resource for info on actual, thermal, thermodynamic, structural, and acoustic homes of meals.
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Additional info for Food Properties Handbook, Second Edition (Contemporary Food Science)
This apparatus was designed in such a way as to insert an entire microbalance in a forced nitrogen circulation system, provided with a dynamic nitrogen humidiﬁcation system, electronically controlled by an accurate mass ﬂow controller. Identical conditions of temperature and humidity for sample and a reference were achieved by using a symmetrical two-chamber aluminum block. The nitrogen gas with a speciﬁc humidity was passed over the sample, as well as through the microbalance reference. The relative humidity was determined by relative humidity measuring probe.
In: ASHRAE Handbook Fundamentals. American Society of Heating, Refrigeration and Air-Conditioning Engineers, Atlanta, GA, pp. 23. , and Lebert, A. 1993. Measurement of water activity above 1008C. Journal of Food Science, 58(2): 449–452. N. P. 2000. Moisture Sorptions: Practical Aspects of Isotherm Measurement and Use. Egan Press AACC, Egan, MN. , and Conte, A. 2004. Oscillatory sorption tests for determining the watertransport properties of chitosan-based edible ﬁlms. Journal of Food Science, 69(1): 44–49.
1984. Moisture Sorptions: Practical Aspects of Isotherm Measurement and Use. American Association of Cereal Chemists, St. Paul, MN. , and McCall, W. 1976. Water activity determination: A collaborative study of different methods. Journal of Food Science, 41: 910–917. P. 1981. A proximity equilibration cell for rapid determination of sorption isotherms. Journal of Food Science, 46: 936–938. D. 1983. Water activity and freezing point depression of aqueous solutions and liquid foods. Journal of Food Science, 48: 1667–1669.
Food Properties Handbook, Second Edition (Contemporary Food Science) by M. Shafiur Rahman