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 …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

This report outlines thermal property measurement techniques and thermal property
modelling of foods. The discussion on measurement technique focuses on thermal …

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white,
egg yolk, whole egg and various white and yolk blends, were determined as affected by …

This book deals with freezing of foods, a process in which the temperature of the food is
lowered so that some of its water crystallises as ice. This occurs in freeze-drying, freeze …

In this research, we studied the influence of the pH (3.0, 4.0, 5.0, and 6.0), the temperature
[(303.1, 308.1, 313.1, and 318.1) K], and the concentration of the pectin [(0.002, 0.004 …

Food processing operations such as blanching, cooking, pasteurization, and sterilization
involve temperature-dependent biochemical or chemical changes. The safety and quality of …

Effective thermal diffusivity models are useful for predicting thermal diffusivities of
heterogeneous materials. The literature contains models that may be broadly categorised …

Efficient use of meat by-products, such as pork liver, may entail a previous stage of
dehydration for their stabilization, which involves significant energy and time investments …

The thermal conductivity of four different types of meats (Veal, Hashi, Noeimi and Najdi) was
determined for a temperature range of 5–40° C and moisture content range of 30–75%(wet …