Thermal Properties of Food and Agricultural Materials PDF Download
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Author: Mohsenin
Publisher: CRC Press
ISBN: 9780677054506
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Author: Nuri N. Mohsenin
Publisher: CRC Press
ISBN: 1000123952
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Author: Nuri N. Mohsenin
Publisher: CRC Press
ISBN: 1000162648
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Author: Nuri N. Mohsenin
Publisher:
ISBN:
Category : Heat
Languages : en
Pages :
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Book Description
Author: Nuri N. Mohsenin
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 407
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Book Description
Author: Pennsylvania State University. Department of Agricultural Engineering
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Book Description
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420003097
Category : Technology & Engineering
Languages : en
Pages : 880
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Book Description
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Author: M.A. Rao
Publisher: CRC Press
ISBN: 1420028804
Category : Technology & Engineering
Languages : en
Pages : 762
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Book Description
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Author: Serpil Sahin
Publisher: Springer Science & Business Media
ISBN: 0387308083
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
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. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1118935721
Category : Technology & Engineering
Languages : en
Pages : 490
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Book Description
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
