Food Properties Handbook

The Food Properties Handbook, Second Edition is the first definitive source for data on physical, thermal, and thermodynamic properties of foods. This new edition features the latest information available on data, measurement, predictions, and applications. It offers more focus on new measurement techniques, basic data compilation for diversified foods, more prediction models for specific foods, and the generic models for foods or for groups of foods. Application sections contain additional worked out examples, including how to best use the data and models. Presented in a user-friendly format, this text also covers properties data and terminology as well as food processing and preservation applications.

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.

Food Properties: An Overview, M.S. Rahman Water Activity Measurement Methods of Foods, M.S. Rahman and S.S. Sablani Data and Models of Water Activity. I: Solutions and Liquid Foods, P.P. Lewicki Data and Models of Water Activity. II: Solid Foods, P.P. Lewicki Freezing Point: Measurement, Data, and Prediction, M.S. Rahman, M. Machado-Velasco, M.E. Sosa-Morales, and J.F. Velez-Ruiz Prediction of Ice Content in Frozen Foods, M.S. Rahman Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements, S. Kasapis Glass Transition Data and Models of Foods, M.S. Rahman Gelatinization of Starch, S.S. Sablani Crystallization: Measurements, Data, and Prediction, K. Jouppila and Y.H. Roos Sticky and Collapse Temperature: Measurements, Data, and Predictions, B.P. Adhikari and B.R. Bhandari State Diagrams of Foods, D.Z. Icoz and J.L. Kokini Measurement of Density, Shrinkage, and Porosity, P.A. Michailidis, M.K. Krokida, G.I. Bisharat, D. Marinos-Kouris, and M.S. Rahman Data and Models of Density, Shrinkage, and Porosity, P.A. Michailidis, M.K. Krokida, and M.S. Rahman Shape, Volume, and Surface Area, M.S. Rahman Specific Heat and Enthalpy of Foods, R.P. Singh, F. Erdogdu, and M.S. Rahman Thermal Conductivity Measurement of Foods, J. Ahmed and M.S. Rahman Thermal Conductivity Data of Foods, J. Ahmed and M.S. Rahman Thermal Conductivity Prediction of Foods, M.S. Rahman and G. Said Al-Saidi Thermal Diffusivity of Foods: Measurement, Data, and Prediction, M.S. Rahman and G. Said Al-Saidi Measurement of Surface Heat Transfer Coefficient, S.S. Sablani Surface Heat Transfer Coefficients With and Without Phase Change, L. Zheng, A. Delgado, and D.-W. Sun Surface Heat Transfer Coefficient in Food Processing, P.A. Michailidis, M.K. Krokida, and M.S. Rahman Acoustic Properties of Foods, P.P. Lewicki, A. Marzec, and Z. Ranachowski Appendices Index