Engineering properties of foods

Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to ... Read More

Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to non-thermal processing, and micro-structural properties of foods Read Less

• All from $165.00
• New Books from $282.49
• Used Books from $355.19
• eBook from $165.00

• • eBook Details

  	This is a digital edition of this title. Rent eBook (2 Options) 180 Day Rental: $165.00 (Expires Nov 26, 2024) 365 Day Rental: $195.00 (Expires May 30, 2025) Buy eBook Lifetime Access: $300.00 Title: Engineering Properties of Foods by M.A. Rao Publisher: Taylor & Francis Print ISBN: 9781466556423, 1466556420 eText ISBN: 9781466556430 Edition: 2014 4th edition Format: PDF eBook	$165.00 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ