{"product_id":"engineering-properties-of-foods-m-a-rao-9781466556423","title":"Engineering Properties of Foods","description":"\u003cp\u003eIt has been nearly a decade since the third edition of \u003cb\u003eEngineering Properties of Foods\u003c\/b\u003e was published, and food structure\/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the \u003cb\u003eFourth Edition\u003c\/b\u003e: \u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eFood Microstructure Analysis\u003c\/li\u003e \u003cli\u003eGlass Transition in Foods\u003c\/li\u003e \u003cli\u003eKinetics and Process Design for High-Pressure Processing\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e M. a. Rao\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1466556420\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781466556423\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/22\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 812\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.10w x 1.70d","brand":"M. a. Rao","offers":[{"title":"Hardcover","offer_id":48088309793023,"sku":"9781466556423","price":370.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_4a762def-d6e6-4bb5-a12f-4542db518d3c.jpg?v=1769104198","url":"https:\/\/www.whiterainbookhouse.com\/products\/engineering-properties-of-foods-m-a-rao-9781466556423","provider":"WR Book House","version":"1.0","type":"link"}