Microstructural Principles of Food Processing and Engineering

This edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing.

List of contents

Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach

Product details

• Authors: J. M. Aguilera, José Migue Aguilera, Jose Miguel Aguilera, José Miguel Aguilera, David W Stanley, David W. Stanley
• Publisher: Springer, Berlin
• Languages: English
• Product format: Hardback
• Released: 01.01.1999
• EAN: 9780834212565
• ISBN: 978-0-8342-1256-5
• No. of pages: 460
• Dimensions: 178 mm x 254 mm x 33 mm
• Weight: 1155 g
• Illustrations: 7 Farbabb.
• Series: Food Engineering Series; Food Engineering Series
• Subject: Natural sciences, medicine, IT, technology > Technology > Chemical engineering