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Microstructural Principles of Food Processing Engineering

by

Microstructural Principles of Food Processing Engineering Cover

 

Synopses & Reviews

Publisher Comments:

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Book News Annotation:

Aguilera (chemical and food engineering, Universidad Cat<'o>lica de Chile, Santiago) and Stanley (retired, U. of Guelph, Canada) describe an approach to food science that is gaining acceptance as scientists increasing attribute properties and phenomena occurring in foods to roots at the microstructural level. They contend that combining microscopy with physicochemical and rheological techniques opens new avenues to examining relationships between structure and function in foods. Their topics include image analysis; polymer, colloid, and material science; components and food assemblies; food structuring; milk; quality; mass transfer in solid-liquid extraction; and simultaneous heat and mass transfer during dehydration. The first edition appeared about a decade ago.
Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents

Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach

Product Details

ISBN:
9780834212565
Other:
Aguilera, Jose Miguel
Author:
Stanley, David W.
Author:
Aguilera, Jose Miguel
Author:
Aguilera, Jos Miguel
Author:
Aguilera, J. M.
Author:
Stanley, D. W.
Publisher:
Springer
Location:
Gaithersburg, MD :
Subject:
Food Science
Subject:
Food
Subject:
Electron microscopy
Subject:
Methods - Canning & Preserving
Subject:
Food Industry & Science
Subject:
Food -- Analysis.
Subject:
Science Reference-Technology
Copyright:
Edition Number:
2
Edition Description:
2nd ed. 1999
Series:
Food Engineering Series
Publication Date:
19990930
Binding:
HARDCOVER
Language:
English
Illustrations:
Yes
Pages:
432
Dimensions:
10.33x7.33x1.13 in. 2.16 lbs.

Related Subjects

Cooking and Food » Methods » Preserving
Reference » Science Reference » Technology

Microstructural Principles of Food Processing Engineering New Hardcover
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