[BOOK][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
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 …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
A review on egg pasteurization and disinfection: Traditional and novel processing technologies
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs
and egg products. Regulations about whether eggs should be pasteurized are very different …
and egg products. Regulations about whether eggs should be pasteurized are very different …
[BOOK][B] Transport phenomena fundamentals
JL Plawsky - 2020 - taylorfrancis.com
The fourth edition of Transport Phenomena Fundamentals continues with its streamlined
approach to the subject, based on a unified treatment of heat, mass, and momentum …
approach to the subject, based on a unified treatment of heat, mass, and momentum …
Composition‐based prediction of temperature‐dependent thermophysical food properties: Reevaluating component groups and prediction models
Prediction of temperature‐dependent thermophysical properties (thermal conductivity,
density, specific heat, and thermal diffusivity) is an important component of process design …
density, specific heat, and thermal diffusivity) is an important component of process design …
Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature
Vegetable oils are used in the industry of processed food, including deep-fat frying. This
work determined data on the thermophysical properties of cotton, canola, sunflower, corn …
work determined data on the thermophysical properties of cotton, canola, sunflower, corn …
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
Whey protein isolate is commonly used in food products due to its functional properties, such
as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge …
as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge …
Designing system cavity geometry and optimizing process variables for continuous flow microwave processing
H Topcam, F Erdogdu - Food and Bioproducts Processing, 2021 - Elsevier
Microwave application is a significant industrial food process applied from thawing to drying
and pasteurization–sterilization. While its unique feature is the volumetric heating, the …
and pasteurization–sterilization. While its unique feature is the volumetric heating, the …
Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches
C Wang, Y Llave, N Sakai, M Fukuoka - Innovative Food Science & …, 2021 - Elsevier
Experimental and simulated approaches combining an ohmic heating (OH) process and an
external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs …
external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs …
[HTML][HTML] Physical properties of acerola and blueberry pulps
In this work, some physical properties of acerola and blueberry pulps were determined. The
density was determined by the pycnometer method; the electrical conductivity using a …
density was determined by the pycnometer method; the electrical conductivity using a …
Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)
The density, heat capacity and thermal conductivity of mango pulp (Mangifera indica L. cv.
Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kgkg− 1 (wb) …
Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kgkg− 1 (wb) …