Physical Principles of Food Preservation: Revised and ExpandedCRC Press, 20.06.2003 - 640 Seiten This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more. |
Inhalt
CXLV | 289 |
CXLVI | 293 |
CXLVII | 296 |
CXLIX | 300 |
CL | 301 |
CLI | 303 |
CLII | 304 |
CLIII | 305 |
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XXXIV | 31 |
XXXV | 34 |
XXXVI | 35 |
XXXVII | 36 |
XXXVIII | 37 |
XL | 38 |
XLII | 39 |
XLIII | 41 |
XLV | 44 |
XLVI | 45 |
XLVII | 46 |
XLIX | 47 |
L | 54 |
LI | 56 |
LII | 61 |
LIII | 64 |
LIV | 66 |
LVI | 69 |
LVII | 70 |
LVIII | 71 |
LIX | 72 |
LX | 76 |
LXI | 77 |
LXII | 78 |
LXIII | 79 |
LXIV | 83 |
LXV | 85 |
LXVI | 86 |
LXVII | 87 |
LXVIII | 88 |
LXX | 89 |
LXXII | 91 |
LXXIV | 93 |
LXXV | 94 |
LXXVI | 95 |
LXXVII | 97 |
LXXVIII | 98 |
LXXIX | 104 |
LXXX | 107 |
LXXXI | 109 |
LXXXII | 110 |
LXXXIV | 111 |
LXXXV | 113 |
LXXXVII | 114 |
LXXXVIII | 116 |
LXXXIX | 120 |
XC | 122 |
XCI | 126 |
XCII | 130 |
XCIII | 132 |
XCIV | 138 |
XCV | 139 |
XCVI | 148 |
XCVII | 152 |
XCVIII | 162 |
XCIX | 163 |
C | 166 |
CIII | 167 |
CV | 169 |
CVI | 170 |
CVII | 174 |
CVIII | 175 |
CIX | 176 |
CX | 180 |
CXI | 187 |
CXII | 188 |
CXIII | 193 |
CXIV | 194 |
CXV | 195 |
CXVI | 199 |
CXVIII | 200 |
CXIX | 203 |
CXX | 210 |
CXXI | 215 |
CXXII | 216 |
CXXIII | 219 |
CXXIV | 229 |
CXXV | 230 |
CXXVI | 233 |
CXXVIII | 234 |
CXXX | 238 |
CXXXI | 240 |
CXXXII | 248 |
CXXXIII | 255 |
CXXXIV | 257 |
CXXXV | 259 |
CXXXVI | 269 |
CXXXVII | 272 |
CXXXVIII | 273 |
CXLI | 274 |
CXLII | 279 |
CXLIII | 283 |
CXLIV | 288 |
CLIV | 307 |
CLV | 308 |
CLVI | 310 |
CLVII | 311 |
CLIX | 313 |
CLX | 318 |
CLXI | 319 |
CLXII | 320 |
CLXIII | 322 |
CLXIV | 323 |
CLXVI | 326 |
CLXVIII | 327 |
CLXX | 329 |
CLXXI | 330 |
CLXXII | 333 |
CLXXIII | 338 |
CLXXIV | 339 |
CLXXV | 341 |
CLXXVI | 345 |
CLXXVII | 350 |
CLXXVIII | 351 |
CLXXX | 354 |
CLXXXI | 356 |
CLXXXII | 359 |
CLXXXIV | 360 |
CLXXXVI | 361 |
CLXXXVII | 363 |
CLXXXVIII | 366 |
CLXXXIX | 367 |
CXC | 368 |
CXCI | 369 |
CXCII | 370 |
CXCIV | 371 |
CXCV | 373 |
CXCVI | 374 |
CXCVII | 375 |
CXCIX | 378 |
CC | 381 |
CCI | 382 |
CCII | 385 |
CCIV | 391 |
CCV | 394 |
CCVI | 395 |
CCVII | 398 |
CCVIII | 399 |
CCX | 409 |
CCXI | 413 |
CCXII | 420 |
CCXIII | 423 |
CCXIV | 425 |
CCXV | 427 |
CCXVI | 440 |
CCXVII | 442 |
CCXVIII | 447 |
CCXIX | 452 |
CCXX | 453 |
CCXXI | 457 |
CCXXIV | 458 |
CCXXV | 459 |
CCXXVI | 464 |
CCXXVII | 467 |
CCXXVIII | 468 |
CCXXIX | 472 |
CCXXX | 481 |
CCXXXI | 484 |
CCXXXII | 485 |
CCXXXIII | 486 |
CCXXXIV | 487 |
CCXXXV | 490 |
CCXXXVI | 493 |
CCXXXVII | 495 |
CCXXXVIII | 498 |
CCXXXIX | 499 |
CCXLII | 500 |
CCXLIII | 501 |
CCXLIV | 503 |
CCXLV | 504 |
CCXLVII | 505 |
CCXLVIII | 506 |
CCL | 507 |
CCLI | 508 |
CCLII | 510 |
CCLV | 511 |
CCLVI | 513 |
CCLVII | 515 |
CCLVIII | 519 |
CCLIX | 522 |
CCLX | 523 |
CCLXI | 524 |
CCLXIII | 525 |
CCLXIV | 529 |
CCLXV | 530 |
CCLXVIII | 531 |
CCLXIX | 533 |
CCLXX | 557 |
CCLXXI | 558 |
CCLXXII | 559 |
CCLXXIII | 566 |
CCLXXV | 568 |
CCLXXVI | 572 |
CCLXXVII | 574 |
CCLXXVIII | 578 |
CCLXXIX | 580 |
CCLXXX | 581 |
CCLXXXI | 583 |
CCLXXXII | 584 |
CCLXXXIII | 589 |
Andere Ausgaben - Alle anzeigen
Physical Principles of Food Preservation: Revised and Expanded Marcus Karel,Daryl Lund Eingeschränkte Leseprobe - 2003 |
Physical Principles of Food Preservation: Revised and Expanded Marcus Karel,Daryl B. Lund Eingeschränkte Leseprobe - 2003 |
Physical Principles of Food Preservation: Revised and Expanded Marcus Karel,Daryl B. Lund Keine Leseprobe verfügbar - 2003 |
Häufige Begriffe und Wortgruppen
aerobic respiration amorphous applications atmosphere boiling point calculated carbon dioxide cells changes chemical components containers controlled convection cooling crystals curve decreases dehydration depends diffusion dryer edited effects energy enzyme equation equilibrium factor FIGURE film flavor flow fluid food preservation food processing fraction freeze drying freeze-drying freezer frozen fruits glass transition glass transition temperature heat exchanger heat transfer coefficient inactivation increase irradiation Karel kinetics latent heat lethality liquid mass transfer mechanical membrane method microbial microorganisms moisture content molecules nucleation nutrients occurs operation oxidation oxygen packaging materials partial pressure permeability phase polymers properties proteins radiation range Raoult's law rate constant reaction rate reduce resistance respiration shown in Fig slab solids solution spores spray drying steam sterilization storage sucrose surface Table temperature thermal process thickness tissues types vapor pressure vegetables viscosity water activity water content water vapor
Beliebte Passagen
Seite 7 - if there are two components A and B, the intermolecular forces between A and A, B and B, and A and B are all the same.
Verweise auf dieses Buch
Handbook of Food Engineering Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov Keine Leseprobe verfügbar - 2006 |
Handbook of Food Science, Technology, and Engineering, Band 2 Yiu H. Hui Keine Leseprobe verfügbar - 2006 |