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Thursday, July 30, 2020 | History

2 edition of Thermal properties of foods and other agricultural materials found in the catalog.

Thermal properties of foods and other agricultural materials

Nuri N. Mohsenin

Thermal properties of foods and other agricultural materials

by Nuri N. Mohsenin

  • 214 Want to read
  • 19 Currently reading

Published by Gordon and Breach in New York .
Written in English

    Subjects:
  • Food -- Thermal properties.,
  • Farm produce -- Thermal properties.

  • Edition Notes

    StatementNuri N. Mohsenin.
    Classifications
    LC ClassificationsTX535 .M64, TX535 .M64
    The Physical Object
    Pagination407 p. :
    Number of Pages407
    ID Numbers
    Open LibraryOL14186605M
    LC Control Number79002259

      Project Methods Processing and preservation of foods frequently involve a phase change and/or a moving boundary within the food system. Examples of this are freezing, melting, drying/frying, starch gelation, precipitation, and sedimentation. Two areas have been identified for study of moving boundary problems: phase change, such as immersion frying and conformation change, such as . Polyethylene terephthalate (PET or PETE) is a general-purpose thermoplastic polymer which belongs to the polyester family of polymers. Polyester resins are known for their excellent combination of properties such as mechanical, thermal, chemical resistance as well as dimensional stability.

      Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of the most important challenges for humankind in the coming decades. Global population growth in the last several centuries with the attendant demands resulting from industrialization has made the need for food production and Cited by: This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms.

    Thermal Properties. Category: Physics. Topic 3 (heat transfer) places conduction in context. Other forms of heat 'loss' are explained, and the examples given for real world use help to show the importance, although some are a little dated (eg the space shuttle).   Thermal Properties Processing and Storage of Ag Products – Heating – Cooling – Combination of heating and cooling Grain dried for storage Noodles dried Fruits/Vegetables rapidly cooled Vegetables are blanched, maybe cooked and canned Powders such as spices and milk: dehydrated Cooking, cooling, baking, pasteurization, freezing.


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Thermal properties of foods and other agricultural materials by Nuri N. Mohsenin Download PDF EPUB FB2

@article{osti_, title = {Thermal properties of foods and agricultural materials}, author = {Mohsenin, N.N.}, abstractNote = {This textbook on the thermal properties of food and agricultural material has chapters which deal with the following subjects; basic concepts of heat transfer, as related to thermal processing and techniques for determination of available data on specific heat of.

For example, diamond has very high thermal conductivity because of its well-ordered structure. On the other hand, in porous solids such as foods and other agricultural materials, thermal conductivity depends mostly on composition but also on many factors that affect the heat flow paths through the material.

Get this from a library. Thermal properties of foods and other agricultural materials. [Nuri N Mohsenin]. The engineering properties of foods also dictate the choice of packaging types and storage conditions for different foods in their partly or completely processed forms.

This chapter summarizes the major engineering properties of foods and other agricultural materials in connection to their practical applications in modifying and handling foods. Physical Properties of Food Materials Abstract. This chapter reviews selected physical properties of food and biological materials.

The primary emphasis is upon mechanical and thermal properties, although electromagnetic properties are briefly reviewed. Keywords.

Electrical properties, equilibrium moisture content, mechanical proper. ISBN: OCLC Number: Description: 1 v. ( pages): illustrations ; 24 cm: Contents: Thermal properties of foods and agricultural materials --Some basic concepts of heat transfer --Specific heat --Determination of thermal conductivity, thermal diffusivity, and unit surface conductance --Thermal conductivity, diffusivity, and unit surface conductance of foods.

Author of Physical properties of plant and animal materials, Thermal properties of foods and agricultural materials, Thermal properties of foods and other agricultural materials, Physical properties of food and agricultural materials, Electromagnetic radiation properties of.

cooling of foods, it is well known that other physical properties must be considered because of their intrinsic relationship with the mentioned “pure” thermal properties. Such is the case of density, porosity, and viscosity (see Food Rheology and Texture, and Engineering Properties of Foods).

Therefore, a well-known group of thermal and File Size: KB. The physical properties of food materials are discussed in 6 main categories such as size, shape, volume and related physical attributes, rheological properties, thermal properties, electromagnetic properties, water activity and sorption properties and surface properties in this Size: 3MB.

Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.

This book provides a fundamental understanding of physical properties of foods. Basic definitions. PHYSICAL PROPERTIES OF AGRICULTURAL MATERIALS AND PRODUCTS.

Drying Technology: Vol. 9, No. 1, pp. Author: Arun S. Mujumdar. UNESCO - EOLSS SAMPLE CHAPTER FOOD ENGINEERING – Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P.

and Peleg M. • Radiation is the transfer of heat by electromagnetic waves (as in a microwave oven). • Conduction is the transfer of thermal energy due to molecular oscillations (for example, heating of food by direct fire through metal containers).

Book Description. It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest.

In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.

Engineering Properties of Biological Materials and Food Quality 3(2+1) the knowledge of coefficient of friction of the agricultural materials is necessary. blanching and other thermal processing of foods, based on resistance heating. Ohmic processing, sometimes described as resistive heating.

Contents: Preface. Mathematical Modeling of Microwave Heating Processes. Dielectric and Thermal Properties of Microwaveable Materials: Parameters, Measuring Techniques and Some Theoretical Aspects. Foodstuff and Agricultural Products. Biological Tissues. Fibrous Materials.

Polymers, Resins, and Plastics. Ceramics. Soils and by: In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25–75 °C) and high-pressure carbon dioxide (HP-CO2) (25–65 °C/20 MPa)-treated apple juice were investigated.

The HP-CO2 exhibited complete inactivation of polyphenol oxidase (PPO) at 65 °C, whereas PPO was still active at 75 °C under thermal processing Author: Ayesha Murtaza, Aamir Iqbal, Krystian Marszałek, Muhammad Amjed Iqbal, Shinawar Waseem Ali, Xiaoyun.

Among different organic fillers, the chemical composition of Syzygium aromaticum, commonly known as cloves, has great potential as a sustainable reinforcement for polymeric materials.

In the study, grounded cloves were used as cellulosic filler for a novel polyurethane (PU) composite foams. Soybean oil-based PU composite foams were successfully reinforced with different concentrations (1, 2 Author: Sylwia Członka, Anna Strąkowska, Krzysztof Strzelec, Agnė Kairytė, Arūnas Kremensas.

V.M. Balasubramaniam. High Pressure Food Preservation. In Encyclopedia of Agricultural, Food, and Biological Engineering. Edited by Dennis R.

Heldman and Carmen Moraru. New York, NY: Taylor & Francis. Rockendra Gupta and V.M. Balasubramaniam. High Pressure Processing of Fluid Foods.

In Novel and Non-thermal Technologies for Fluid Foods. This book is a reasonably well ordered compilation of process fluid properties for a remarkably broad range of fluids. This book is a "must have" for anyone dealing with a broad range of process industries.

It is a "good to have" for all other engineers working in chemical process industry/5(5). Packaging materials for Foods Practical Action 3 largely replaced wooden containers in most applications.

Small wooden boxes are used to pack tea or spices for tourist markets in some countries. Wooden barrels have been traditionally used as shipping containers for a wide range of liquid foods, including cooking oils, wine, beer and Size: KB.

In this chapter, the physical attributes of foods, which consist of size, shape, volume, density, and porosity, are discussed.

Methods to measure these properties are explained in by: 6.In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized.

Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scatteredBrand: Springer Netherlands.Gas Chromatographic Analyses of Lipid Oxidation Volatiles in Foods J. R. Vercellotti, O. E. Mills, Karen L. Bett, and D. L. Sullen Chap pp