Water Sorption Parameters For Food And Food Components.
نام نخستين پديدآور
Hector Iglesias
وضعیت نشر و پخش و غیره
محل نشرو پخش و غیره
Saint Louis
نام ناشر، پخش کننده و غيره
Elsevier Science
تاریخ نشرو بخش و غیره
2014
مشخصات ظاهری
نام خاص و کميت اثر
(361 pages).
فروست
عنوان فروست
Food science and technology.
یادداشتهای مربوط به مندرجات
متن يادداشت
Front Cover; Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components; Copyright Page; Table of Contents; Dedication; Preface; Chapter 1. Introduction; Chapter 2. Graphical Representation of Experimental Data of Water Sorption in Foods; I. Criteria Used for the Compilation and Representation of Data; II. Graphical Data; Chapter 3. Mathematical Description of Isotherms; I. Introduction; II. Tables of Parameters for the Mathematical Description; III. Appendix: Nonlineal Regression Program Used for Determination of Parameters B(1) and B(2); References; Products Index.
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures. Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes o.
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Food -- Water activity.
رده بندی کنگره
شماره رده
TX553
.
W3
نشانه اثر
H438
2014
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )