Food Properties Handbook
Provides a definitive source of data on physical, thermal, and thermodynamic properties of foodIncludes updated chapters with the latest information available on data, measurement, and predictions/applicationsDetails new measurement techniques, with their advantages and disadvantagesPresents prediction models, both theoretical and empiricalContains applications of properties in food processing and preservation Summary 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,
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