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Food Properties Handbook

Edited by: M. Shafiur Rahman

Print publication date:  May  2009
Online publication date:  May  2009

Print ISBN: 9780849350054
eBook ISBN: 9781420003093
Adobe ISBN:

 Cite  Marc Record

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 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.

Table of contents

Chapter  1:  Food Properties: An Overview Download PDF
Chapter  2:  Water Activity Measurement Methods of Foods Download PDF
Chapter  3:  Data and Models of Water Activity. I: Solutions and Liquid Foods Download PDF
Chapter  4:  Data and Models of Water Activity. II: Solid Foods Download PDF
Chapter  5:  Freezing Point: Measurement, Data, and Prediction Download PDF
Chapter  6:  Prediction of Ice Content in Frozen Foods Download PDF
Chapter  7:  Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements Download PDF
Chapter  8:  Glass Transition Data and Models of Foods Download PDF
Chapter  9:  Gelatinization of Starch Download PDF
Chapter  10:  Crystallization: Measurements, Data, and Prediction Download PDF
Chapter  11:  Sticky and Collapse Temperature: Measurements, Data, and Predictions Download PDF
Chapter  12:  State Diagrams of Foods Download PDF
Chapter  13:  Measurement of Density, Shrinkage, and Porosity Download PDF
Chapter  14:  Data and Models of Density, Shrinkage, and Porosity Download PDF
Chapter  15:  Shape, Volume, and Surface Area Download PDF
Chapter  16:  Specific Heat and Enthalpy of Foods Download PDF
Chapter  17:  Thermal Conductivity Measurement of Foods Download PDF
Chapter  18:  Thermal Conductivity Data of Foods Download PDF
Chapter  19:  Thermal Conductivity Prediction of Foods Download PDF
Chapter  20:  Thermal Diffusivity of Foods: Measurement, Data, and Prediction Download PDF
Chapter  21:  Measurement of Surface Heat Transfer Coefficient Download PDF
Chapter  22:  Surface Heat Transfer Coefficients with and without Phase Change Download PDF
Chapter  23:  Surface Heat Transfer Coefficient in Food Processing Download PDF
Chapter  24:  Acoustic Properties of Foods Download PDF
AppendixA Download PDF
AppendixC Download PDF
prelims Download PDF
AppendixB Download PDF
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