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Datta, M. Shafiur Rahman, Arun S. Add to Wish List. Close Preview. Toggle navigation Additional Book Information. Description Table of Contents. Summary With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering.
New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives. Saguy Index. Share this Title. Recommend to Librarian. Related Titles. Measurement and Control in Food Processing.
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View Cart. Offline Computer — Download Bookshelf software to your desktop so you can view your eBooks with or without Internet access. The country you have selected will result in the following: Product pricing will be adjusted to match the corresponding currency. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
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. 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. Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness. Account Options Sign in. Top Charts. New Arrivals.
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Sablani Ashim K. Datta M. Shafiur Rahman Arun S. Mujumdar December 19, With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives.
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Handbook of Food and Bioprocess Modeling Techniques
More related to biochemical engineering. See more. Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability.
Journal of Food Engineering , 70, Drying of fruits and vegetables. In: Handbook of Industrial Drying ed. Mujumdar ; 2nd edn. New York: Marcel-Dekker, Sweet potato dehydration, effect of processing conditions and variety on properties of dehydrated products.
Handbook of Food and Bioprocess Modeling Techniques - CRC Press Book
Journal of Agricultural Food Chemistry , 3 7 , Advanced in the dehydration of mashed potatoes. Food Technology , 11, Heat and mass transfer in two-phase porous materials under intensive microwave heating. Journal of Food Engineering , 65, Physical characteristics of dehydrated potatoes. Journal of Food Engineering , 33, Modeling of convective carrot drying.
Croatuca Chemica Acta , 79, Diffusion in a porous system in grossed electric and magnetic fields.
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Related Handbook of Food and Bioprocess Modeling Techniques (Food Science and Technology)
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