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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 preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations.

Explores Empirical and Theoretical Prediction Models

The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.

User-Friendly Format Puts the Latest Information within Easy Reach

Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.

Contents

Food Properties: An Overview, M.S. Rahman

Water Activity Measurement Methods of Foods, M.S. Rahman and S.S. Sablani

Data and Models of Water Activity. I: Solutions and Liquid Foods, P.P. Lewicki

Data and Models of Water Activity. II: Solid Foods, P.P. Lewicki

Freezing Point: Measurement, Data, and Prediction, M.S. Rahman, M. Machado-Velasco, M.E. Sosa-Morales, and J.F. Velez-Ruiz

Prediction of Ice Content in Frozen Foods, M.S. Rahman

Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements, S. Kasapis

Glass Transition Data and Models of Foods, M.S. Rahman

Gelatinization of Starch, S.S. Sablani

Crystallization: Measurements, Data, and Prediction, K. Jouppila and Y.H. Roos

Sticky and Collapse Temperature: Measurements, Data, and Predictions, B.P. Adhikari and B.R. Bhandari

State Diagrams of Foods, D.Z. Icoz and J.L. Kokini

Measurement of Density, Shrinkage, and Porosity, P.A. Michailidis, M.K. Krokida, G.I. Bisharat, D. Marinos-Kouris, and M.S. Rahman

Data and Models of Density, Shrinkage, and Porosity, P.A. Michailidis, M.K. Krokida, and M.S. Rahman

Shape, Volume, and Surface Area, M.S. Rahman

Specific Heat and Enthalpy of Foods, R.P. Singh, F. Erdogdu, and M.S. Rahman

Thermal Conductivity Measurement of Foods, J. Ahmed and M.S. Rahman

Thermal Conductivity Data of Foods, J. Ahmed and M.S. Rahman

Thermal Conductivity Prediction of Foods, M.S. Rahman and G. Said Al-Saidi

Thermal Diffusivity of Foods: Measurement, Data, and Prediction, M.S. Rahman and G. Said Al-Saidi

Measurement of Surface Heat Transfer Coefficient, S.S. Sablani

Surface Heat Transfer Coefficients With and Without Phase Change, L. Zheng, A. Delgado, and D.-W. Sun

Surface Heat Transfer Coefficient in Food Processing, P.A. Michailidis, M.K. Krokida, and M.S. Rahman

Acoustic Properties of Foods, P.P. Lewicki, A. Marzec, and Z. Ranachowski

Appendices

Index

Name: Food Properties Handbook, Second Edition (Hardback)CRC Press 
Description: Edited by M. Shafiur RahmanContributors: R. Paul Singh, Jozef L. Kokini, Jorge F. Velez-Ruiz, Shyam S. Sablani, Da-Wen Sun, Zacharias B. Maroulis, Stefan Kasapis, Jasim Ahmed, Piotr P. Lewicki, Peter A. Sopade, Yrjo H. Roos, Bhesh Bhandari, M.K. Krokida, Kostadin Fikiin, Paul Nesvadba, Irene Lind, Jackie Zheng. 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...
Categories: CRC/IHC Default Subject Code, Food Engineering, Product Development