General

Authors

Search


Committee login



 
 

 


 

 

Forthcoming

Small thumbnail

Secure Connected Objects

Small thumbnail

Banach, Fréchet, Hilbert and Neumann Spaces

Analysis for PDEs Set Volume 1

Small thumbnail

Semi-Markov Migration Models for Credit Risk

Stochastic Models for Insurance Set Volume 1

Small thumbnail

Human Exposure to Electromagnetic Fields

From Extremely Low Frequency (ELF) to Radio Frequency

Small thumbnail

Enterprise Interoperability

INTEROP-PGSO Vision

Small thumbnail

Data Treatment in Environmental Sciences

Multivaried Approach

Small thumbnail

From Pinch Methodology to Pinch-Exergy Integration of Flexible Systems

Thermodynamics Energy, Environment, Economy Set

Small thumbnail

Exterior Algebras

Elementary Tribute to Grassmann's Ideas

Small thumbnail

Nonlinear Theory of Elastic Plates

Small thumbnail

Cognitive Approach to Natural Language Processing

Small thumbnail

Physical-chemical Properties of Foods

New Tools for Prediction

Aïchatou Musavu Ndob, Consultant Malik Melas, Consultant André Lebert, Blaise-Pascal Univeristy, Clermont-Ferrand, France

ISBN: 9781785480072

Publication Date: September 2015   Hardback   106 pp.

80.00 USD


Add to cart

eBooks


Ebook

Description

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.
This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.
The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation.

Contents

1. The Main Physical-chemical Properties.
2. A Thermodynamic Approach for Predicting Physical-chemical Properties.
3. Applications to Biological Media.
4. Usage in Process Simulators.

About the Authors

Aïchatou Musavu Ndob is carrying out work on a thesis on the measurement and modeling of the physical-chemical properties of meat products (pork, beef, chicken, salmon, cod).
Malik Melas is carrying out work on a masters on the measurement and modeling of the physical-chemical properties of cheese products (Comté, Edam, Emmental, fromage frais).
André Lebert is Professor at Blaise-Pascal Univeristy in Clermont-Ferrand, France, and Researcher at the Institut Pascal in Aubiere, France. His research includes data analysis and processing, thermodynamics and modeling of the physical-chemical properties of food.

Downloads

DownloadTable of Contents - PDF File - 128 Kb

Related Titles



































0.04168 s.