Contains data on the physical, thermal, and thermodynamic properties of foods. This edition focuses on measurement techniques, basic data compilation for diversified foods, and the generic models for foods or for groups of foods. It also covers properties data and terminology as well as food processing and preservation applications.
Classification of Food Properties. Water Activity Measurement. Data and Models of Water Activity and Sorption Isotherm. Acoustic Properties of Foods. Freezing Point: Measurement, Data, and Prediction. Measurement of Glass Transition. Data Compilation and Models of Glass Transition. Gelatinization. Crystallization: Measurements, Data, and Predictions. Collapse and Sticky Temperature: Measurements, Data, and Predictions. State Diagram of Food. Measurement of Density, Shrinkage, and Porosity. Data and Models of Density, Shrinkage, and Porosity. Volume and Surface Area. Specific Heat and Enthalpy of Foods. Latent Heat and Ice Content in Foods. Measurement of Thermal Conductivity of Foods. Thermal Conductivity Data of Foods. Thermal Conductivity Prediction of Foods. Measurement of Thermal Diffusivity of Foods. Thermal Diffusivity Data of Foods. Thermal Diffusivity Prediction of Foods. Measurement of Surface Heat Transfer Coefficient. Surface Heat Transfer Coefficient: With Phase Change and Without Phase Change (Natural, Forced, and Mixed Convection).Surface Heat Transfer Coefficient in Food Processing.