Description
Author: Dharmesh Kumar, Abhinit Kumar Singh
ISBN: 9789384275150
Published: 2015
Genre: Food Science
Language: English
Pages:
Format: Hardcover
ABOUT THE BOOK: Foods are complex and heterogeneous mixtures of biomolecules (starch, fat, protein, vitamins, colors, flavors, etc.) that provide nutrition and, of course, are tasty to eat. The quality of foods is related to many factors: safety, physical properties (texture), chemical and physical effects of processing and cooking, stability, sensory appeal, etc. Food Physics deals with the physical properties of food, food ingredients and their measurement. Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and
moulds (fungi). The term water activity (aw) refers to this unbound and available water. Heat transfer is an operation that occurs repeatedly in the food industry. Whether it is called cooking, baking, drying, sterilizing or freezing, heat transfer is part of the processing of almost every food. An understanding of the principles that govern heat transfer is essential to an understanding of food processing. The book, a gold mine of useful information for post graduate students and researchers of relevant disciplines and also it should hold the attention of those having in
recent trends and advances about the world of food physics.
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