Index page for: Food Properties Handbook

Table of Contents WATER ACTIVITY AND SORPTION PROPERTIES OF FOODDefinition:Water ActivityWater Activity Measurement:Colligative Properties MethodsMethod Based on Equilibrium Sorption RateMethod Based on Hygroscopicity of SaltsMethods Using Hygrometric InstrumentsMeasurement Based on Isopiestic TransferMeasurement Based on Suction PotentialSelection of a Suitable MethodWater Activity Prediction:Prediction Model for Ideal SolutionsReasons for Non-Ideal Behavior of SolutionsWater Activity Prediction Models for Non-Ideal SolutionsLimitations of the Water Activity Prediction Models in Case of FoodsSorptions Isotherms:Hysteresis in Sorption IsothermsTheories of Sorption HysteresisIsotherm ModelsTemperature Shift of Isotherms:Shift Above Frozen StateWater Activity Below FreezingEffect of Pressure on Water ActivityWater Activity of Multicomponent Mixture:Equilibrium Water Activity of Multicomponent Mixture from Individual IsothermApplications of Water Activity:Product Stability DeterminationProcess Design and ControlIngredient SelectionPackaging SelectionThermodynamic Properties PredictionStructure InvestigationNomenclaturePHASE TRANSITIONS IN FOODPhysics of the Phase Transition:Cooling and Heating CurvesPhase DiagramState DiagramThermal Behavior by Heat Flow CalorimetryGelatinizationCrystallizationCollapse and Sticky TemperatureState of Water in Foods:NMR Reluxation of Water in FoodsDSC Caloric State of Water in FoodsState of Water from Sorption IsothermDielectric State of Water in FoodsState of Water from Suction PotentialState of Water from Indirect MethodsFreezing Point:Freezing Point Measurement MethodsFreezing Points of FoodsFreezing Point Prediction ModelsGlass Transition Temperature:Glass Transition Measurement MethodsGlass Transition Temperatures of FoodsGlass Transition Temperature PredictionGelatinization in Foods:Measurement Techniques of Gelatinization TemperatureGelatinization Temperature of Food ComponentsGelatinization Temperature PredictionCrystallization in Foods:Crystallization DynamicsCrystallization KineticsCollapse and Sticky Temperature:Measurement of Collapse TemperatureApplications:Importance of Freezing Point in Food ProcessingApplication of Glass Transition TemperatureDecomposition, Fusion, and CrystallizationImportance of GelatinizationCollapse and Sticky PointNomenclaturePHYSICAL PROPERTIES OF FOODDefinition:DensityPorosityShrinkageSurface Area and VolumeMeasurement Techniques:Volume MeasurementPorosity MeasurementSurface Area MeasurementExperimental Data:Density Prediction ModelsPorosity Prediction ModelsShrinkage Prediction ModelsSurface Area Prediction ModelsApplications:Process DesignFood Products Quality DeterminationNomenclatureSPECIFIC HEAT, ENTHALPY, AND LATENT HEAT OF FOODDefinition:EnergyEnthalpySpecific HeatLatent HeatMeasurement Techniques:Method of MixtureComparison MethodAdiabatic MethodDifferential Scanning CalorimeterEnthalpy, Specific Heat, and Latent Heat Data of FoodsEnthalpy, Specific Heat, and Latent Heat Prediction of Foods:Above Freezing PointBelow Freezing PointModel Based on CompositionLatent Heat PredictionPrediction of Ice Content During FreezingApplications:Heat Load CalculationIdentification of Structural or Chemical ChangeIdentification of the State of Water in FoodNomenclatureTHERMAL CONDUCTIVITY OF FOODDefinition:Thermal ConductivityMechanisms of Heat ConductionMeasurement Techniques:Steady State TechniquesQuasi-Steady State TechniquesTransient TechniquesTHERMAL CONDUCTIVITY DATA OF FOODSPrediction Model:Theoretical ModelEmpirical ModelApplications:Prediction of Processing TimeHeat Flux CalculationsThermophysical Properties PredictionNomenclatureTHERMAL DIFFUSIVITY OF FOODDefinition:Thermal DiffusivityMeasurement Techniques of Thermal Diffusivity:Direct MeasurementIndirect PredictionThermal Diffusivity Data of FoodsThermal Diffusivity Prediction of FoodsApplications of Thermal DiffusivityNomenclatureSURFACE HEAT TRANSFER COEFFICIENT IN FOOD PROCESSINGDefinitionMeasurement Techniques:Steady State MethodQuasi-Steady State Transient MethodSurface Heat Flux MethodMeasurement When Heat Transfer Surface and Fluid Both are in MotionSurface Heat Conductance Prediction Models:Natural ConvectionForced ConvectionMixed ConvectionConvection with Phase ChangeApplications:Equipment and Process DesignFood QualityAppendicesReferencesIndex