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Author: Amos Nussinovitch
Publisher: John Wiley & Sons
ISBN: 1118851617
Category : Technology & Engineering
Languages : en
Pages : 233
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Book Description
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.
Author: Amos Nussinovitch
Publisher: John Wiley & Sons
ISBN: 1118851617
Category : Technology & Engineering
Languages : en
Pages : 233
Get Book Here
Book Description
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.
Author: A. Nussinovitch
Publisher:
ISBN: 9781523109791
Category : TECHNOLOGY & ENGINEERING
Languages : en
Pages :
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Book Description
Author: Ertan Ermiş
Publisher: Springer Nature
ISBN: 3030489086
Category : Technology & Engineering
Languages : en
Pages : 204
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Book Description
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Author: Anatolii D. Zimon
Publisher: Springer Science & Business Media
ISBN: 1461585767
Category : Technology & Engineering
Languages : en
Pages : 445
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Book Description
ties on adhesion (Chapter V); and the detachment of particles by an air stream (Chapter X). The other chapters have undergone substantial revision: New material has been introduced, and topics such as autohesion, wetting, film ad hesion, and surface washing have been eliminated. The expansion of research on adhesive interaction has led to many joint endeavors with students and followers; the author gives special thanks to G. A. Serebryakov, K. A. Lazarev, E. I. Andrianov, E. I. Dergunov, and E. A. Ronginskii. Many years of creative cooperation bind the author to the staff of the Omsk Branch of the Frunze Polytechnic Institute, headed by Zh. T. Tekenov, Candidate of Physico mathematical Sciences. The author thanks Professor G.1. Fuks, Doctor of Chemical Sciences, for his help in the preparation of the first and second editions of this monograph; his constructive criticism and gracious assistance have raised the level of quality of the material set forth here. In the preparation of this book, as in all the previous books, inestimable help has been given by my wife, Antonina Alekseevna Zimon, without whose participation it would have been unthinkable to carry out such a volume of work.
Author: Rodrigo Tarté
Publisher: Springer Science & Business Media
ISBN: 0387713271
Category : Technology & Engineering
Languages : en
Pages : 421
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Book Description
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Author: W. M. Marrs
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
Author: M J Lewis
Publisher: Elsevier
ISBN: 1845698428
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1032
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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author: K. L. Mittal
Publisher: John Wiley & Sons
ISBN: 1119625254
Category : Technology & Engineering
Languages : en
Pages : 458
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Book Description
A solid collection of interdisciplinary review articles on the latest developments in adhesion science and adhesives technology With the ever-increasing amount of research being published, it is a Herculean task to be fully conversant with the latest research developments in any field, and the arena of adhesion and adhesives is no exception. Thus, topical review articles provide an alternate and very efficient way to stay abreast of the state-of-the-art in many subjects representing the field of adhesion science and adhesives. Based on the success of the preceding volumes in this series "Progress in Adhesion and Adhesives"), the present volume comprises 9 review articles published in Volume 6 (2018) of Reviews of Adhesion and Adhesives. The subject of these reviews fall into the following general areas: 1. Adhesion to wood and wood bonds 2. Adhesive joints 3. Adhesion in microelectronic packaging 4. Surface modification 5. Contact angle, wettability and surface free energy. The topics covered include: Adhesion phenomena in microelectronic packaging; adhesives for wood and lignocellulosic materials; adhesion to wood and lignocellulosic materials; adhesively bonded lap joints having bi-adhesive and modulus-graded bondlines; adhesion between compounded elastomers; applications of contact angle measurements in pharmaceuticals and foods; oxygen or ammonia plasma treatment of polyolefin surfaces; surface free energy determination of powders and particles; wood bonds; and dispersion adhesion forces between macroscopic objects.
Author: John Comyn
Publisher: Royal Society of Chemistry
ISBN: 1847550061
Category : Technology & Engineering
Languages : en
Pages : 162
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Book Description
The use of adhesives is widespread and growing, and there are few modern artefacts, from the simple cereal packet, to the jumbo jet, that are without this means of joining. Adhesion Science provides an illuminating account of the science underlying the use of adhesives, a branch of chemical technology which is fundamental to the science of coatings and composite materials and to the performance of all types of bonded structures. This book guides the reader through the essential basic polymer science, and the chemistry of adhesives in use at present. It discusses surface preparation for adhesive bonding, and the use of primers and coupling agents. There is a detailed chapter on contact angles and what can be predicted from them. A simple guide on stress distribution joints and how this relates to testing is included. It also examines the interaction of adhesives and the environment, including an analysis of the resistance of joints to water, oxygen and ultra-violet light. Adhesion Science provides a comprehensive introduction to the chemistry of adhesives, and will be of interest not only to chemists, but also to readers with a background in physical or materials science.
