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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Calorimetry in Food Processing
• Subtitle: Analysis and Design of Food Systems
• Author: Gonul Kaletunc
• Language: English
• Binding: Hardback
• Number of pages: 412
• EAN: 9780813814834
• ISBN: 0813814839
• ID: 04929866
• Publisher: Iowa State University Press
• Weight: 848 g
• Dimensions: 236 × 162 × 27 mm
• Date of publishing: 02. October 2009

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