Calorimetry in Food Processing : Analysis and Design of Food Systems
by
G Kaletunç
Book Details
Format
Hardback or Cased Book
Book Series
Institute of Food Technologists Series
ISBN-10
0813814839
ISBN-13
9780813814834
Publisher
John Wiley and Sons Ltd
Imprint
Wiley-Blackwell
Country of Manufacture
US
Country of Publication
GB
Publication Date
Oct 2nd, 2009
Print length
412 Pages
Weight
866 grams
Dimensions
23.60 x 16.20 x 2.70 cms
Product Classification:
Analytical chemistryFood & beverage technologyFood and beverage technology
Ksh 39,600.00
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Calorimetry in Food Processing: Analysis and Design of Food Systems highlights various applications of calorimetry including characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, protein gelation kinetics, and inactivation of microorganisms in a variety of food and biological materials.
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
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