Cho-Kyun Rha (ed.)

Theory, Determination and Control of Physical Properties of Food Materials

Herausgegeben:Cho-Kyun Rha

• Gebundenes Buch

Produktbeschreibung

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 in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This volume, Theory, Determination and Control of Physical Properties of Food Materia/s, Volume I of the 'Series in Food Material Science', contains basic principles, methods and instrumental methods for determination and application of the modifi­ cation of physical properties. In this book, noted investigators in the subjects have pooled their knowledge and made it available in a condensed form. Every chapter is selfcontained with most of them starting with a review or introduction, including the viewpoint of the author. These should offer a beginner a very general introduction to the subjects covered, make the scientists and technologists in the field aware of current progress and allow the specialists a chance to compare different viewpoints.

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Produktdetails

• Series in Food Material Science 1
• Verlag: Springer / Springer Netherlands
• Artikelnr. des Verlages: 978-90-277-0468-9
• 1975.
• Seitenzahl: 428
• Erscheinungstermin: 31. März 1975
• Englisch
• Gewicht: 960g
• ISBN-13: 9789027704689
• ISBN-10: 9027704686
• Artikelnr.: 27634409

Inhaltsangabe

I. Survey of the Rheological Studies of Food Materials.- II. Theories and Principles of Viscosity.- III. Determination of Viscosity of Food Systems.- IV. Advances in Polymer Science and Engineering: Applications to Food Rheology.- V. Food Texture - Definition, Measurement and Relation to other Food Quality Attributes.- VI. Instrumentation for Determination of Mechanical Properties of Foods.- VII. Texture Measurements in Vegetables.- VIII. Mechanical Damage to the Processed Fruits and Vegetables.- IX. Alteration of Apparent Physical Properties of Fruit for Harvest.- X. Sorption Phenomena in Foods: Theoretical and Practical Aspects.- XI. Properties Controlling Mass Transfer in Foods and Related Model Systems.- XII. Factors Influencing the Instrumental and Sensory Evaluation of Food Emulsions.- XIII. Basic Concepts of Colorimetry.- XIV. Methods and Measurements of Food Color.- XV. Application of Color Theory to Commodity Areas.- XVI. Analysis and Processing of Colorimetric Data for Food Materials.- XVII. Thermal Properties of Food Materials.- XVIII. Some Physical Properties of Foods.- XIX. Compilation, Recall and Utilization of Data on Physical Properties of Food Materials.- Index of Names.- Index of Subjects.