Calorimetry in Food Processing
Download or Read eBook Calorimetry in Food Processing PDF written by Gönül Kaletunç and published by John Wiley & Sons. This book was released on 2009-08-06 with total page 413 pages. Available in PDF, EPUB and Kindle.
| Author | : Gönül Kaletunç |
| Publisher | : John Wiley & Sons |
| Total Pages | : 413 |
| Release | : 2009-08-06 |
| ISBN-10 | : 9780813805948 |
| ISBN-13 | : 0813805945 |
| Rating | : 4/5 (48 Downloads) |
Book Synopsis Calorimetry in Food Processing by : Gönül Kaletunç
Book excerpt: 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.
