Essentials of food science / Vickie A. Vaclavik (cop. 2008)

Public ISBD Titre : Essentials of food science Type de document : texte imprimé Auteurs : Vickie A. Vaclavik ; Elisabeth W. Christian Mention d'édition : 3e éd Editeur : New York : Springer Année de publication : cop. 2008 Collection : Food Science Text Series, ISSN 1572-0330 Importance : 1 vol. (xvii-571 p.) Format : 25 cm Accompagnement : couv. ill. en coul. ISBN/ISSN/EAN : 978-0-387-69939-4 Langues : Anglais (eng) Catégories : RAMEAU Aliments -- Approvisionnement ; Aliments -- Emballage ; Aliments -- Conservation ; Aliments ; Industrie agro-alimentaire ; Aliments -- Qualité ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Jus de fruits ; Atmosphères contrôlées Résumé : Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=52199 Essentials of food science [texte imprimé] / Vickie A. Vaclavik ; Elisabeth W. Christian  . -  3e éd . - New York : Springer, cop. 2008 . - 1 vol. (xvii-571 p.) ; 25 cm + couv. ill. en coul.. - (Food Science Text Series, ISSN 1572-0330) . ISBN : 978-0-387-69939-4 Langues : Anglais (eng) Catégories : RAMEAU Aliments -- Approvisionnement ; Aliments -- Emballage ; Aliments -- Conservation ; Aliments ; Industrie agro-alimentaire ; Aliments -- Qualité ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Jus de fruits ; Atmosphères contrôlées Résumé : Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=52199

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Food analysis (2017)

Public ISBD Titre : Food analysis Type de document : texte imprimé Auteurs : S. Suzanne Nielsen, Editeur scientifique Mention d'édition : 5th ed. Editeur : New York : Springer Année de publication : 2017 Collection : Food Science Text Series, ISSN 1572-0330 Importance : 1 vol. (XX-649 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 29 cm ISBN/ISSN/EAN : 978-3-319-45774-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE Liste Plan de classement 4.2 (CHIMIE ANALYTIQUE) [Classement Massy] RAMEAU Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; Vitamines Résumé : This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. Type de document : Livre Table des matières : Part 1 General Information 1 Introduction to Food Alalysis 2 US Government Regulations and International Standards Related to Food Analysis Nielsen, S. Suzanne 3 Nutrition Labeling Metzger, Lloyd E. (et al.) 4 Evaluation of Analytical Data Smith, J. Scott 5 Sampling and Sample Preparation Morawicki, Rubén O. Part 2 Spectroscopy and Sample Preparation 6 Basic Principles of Spectroscopy Penner, Michael H. 7 Ultraviolet, Visible, and Fluorescence Spectroscopy Penner, Michael H. 8 Infrared and Raman Spectroscopy Rodriguez-Saona, Luis (et al.) 9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry Yeung, Vincent (et al.) 10 Nuclear Magnetic Resonance Reuhs, Bradley L. (et al. 11 Mass Spectrometry Smith, J. Scott (et al.) Part 3 Chromatography 12 Basic Principles of Chromatography Ismail, Baraem P. 13 High-Performance Liquid Chromatography Reuhs, Bradley L. 14 Gas Chromatography Qian, Michael C. (et al.) Part 4 Compositional Analysis of Foods 15 Moisture and Total Solids Analysis Mauer, Lisa J. (et al.) 16 Ash Analysis Harris, G. Keith (et al.) 17 Fat Analysis Ellefson, Wayne C. 18 Protein Analysis Chang, Sam K. C. (et al.) 19 Carbohydrate Analysis BeMiller, James N 20 Vitamin Analysis Pegg, Ronald B. (et al.) 21 Traditional Methods for Mineral Analysis Ward, Robert E. (et al.) Part 5 Chemical Characterization and Associated 22 pH and Titratable Acidity Tyl, Catrin (et al.) 23 Fat Characterization Pike, Oscar A. (et al.) 24 Protein Separation and Characterization Procedures Smith, Denise M. 25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients Bunzel, Mirko (et al.) 26 Application of Enzymes in Food Analysis Reyes-De-Corcuera, Jose I. (et al.) 27 mmunoassays Hsieh, Y-H. Peggy (et al.) 28 Determination of Oxygen Demand Hang, Yong D. Part 6 Analysis of Physical Properties of foods 29 Rheological Principles for Food Analysis Joyner (Melito), Helen S. (et al.) 30 Thermal Analysis Thomas, Leonard C. (et al.) 31 Color Analysis Wrolstad, Ronald E. (et al.) 32 Food Microstructure Techniques Dong, Jinping (et al.) Part 7 Analysis of Objectionable Mattezr and Constituents 33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern Ismail, Baraem P. (et al.) 34 Analysis for Extraneous Matter Dogan, Hulya (et al.) 35 Food Forensic Investigation Aimutis, William R. (et al.) Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686 Food analysis [texte imprimé] / S. Suzanne Nielsen, Editeur scientifique  . -  5th ed. . - New York : Springer, 2017 . - 1 vol. (XX-649 p.) : ill. en noir et en coul., couv. ill. en coul. ; 29 cm. - (Food Science Text Series, ISSN 1572-0330) . ISBN : 978-3-319-45774-1 Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE Liste Plan de classement 4.2 (CHIMIE ANALYTIQUE) [Classement Massy] RAMEAU Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; Vitamines Résumé : This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. Type de document : Livre Table des matières : Part 1 General Information 1 Introduction to Food Alalysis 2 US Government Regulations and International Standards Related to Food Analysis Nielsen, S. Suzanne 3 Nutrition Labeling Metzger, Lloyd E. (et al.) 4 Evaluation of Analytical Data Smith, J. Scott 5 Sampling and Sample Preparation Morawicki, Rubén O. Part 2 Spectroscopy and Sample Preparation 6 Basic Principles of Spectroscopy Penner, Michael H. 7 Ultraviolet, Visible, and Fluorescence Spectroscopy Penner, Michael H. 8 Infrared and Raman Spectroscopy Rodriguez-Saona, Luis (et al.) 9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry Yeung, Vincent (et al.) 10 Nuclear Magnetic Resonance Reuhs, Bradley L. (et al. 11 Mass Spectrometry Smith, J. Scott (et al.) Part 3 Chromatography 12 Basic Principles of Chromatography Ismail, Baraem P. 13 High-Performance Liquid Chromatography Reuhs, Bradley L. 14 Gas Chromatography Qian, Michael C. (et al.) Part 4 Compositional Analysis of Foods 15 Moisture and Total Solids Analysis Mauer, Lisa J. (et al.) 16 Ash Analysis Harris, G. Keith (et al.) 17 Fat Analysis Ellefson, Wayne C. 18 Protein Analysis Chang, Sam K. C. (et al.) 19 Carbohydrate Analysis BeMiller, James N 20 Vitamin Analysis Pegg, Ronald B. (et al.) 21 Traditional Methods for Mineral Analysis Ward, Robert E. (et al.) Part 5 Chemical Characterization and Associated 22 pH and Titratable Acidity Tyl, Catrin (et al.) 23 Fat Characterization Pike, Oscar A. (et al.) 24 Protein Separation and Characterization Procedures Smith, Denise M. 25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients Bunzel, Mirko (et al.) 26 Application of Enzymes in Food Analysis Reyes-De-Corcuera, Jose I. (et al.) 27 mmunoassays Hsieh, Y-H. Peggy (et al.) 28 Determination of Oxygen Demand Hang, Yong D. Part 6 Analysis of Physical Properties of foods 29 Rheological Principles for Food Analysis Joyner (Melito), Helen S. (et al.) 30 Thermal Analysis Thomas, Leonard C. (et al.) 31 Color Analysis Wrolstad, Ronald E. (et al.) 32 Food Microstructure Techniques Dong, Jinping (et al.) Part 7 Analysis of Objectionable Mattezr and Constituents 33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern Ismail, Baraem P. (et al.) 34 Analysis for Extraneous Matter Dogan, Hulya (et al.) 35 Food Forensic Investigation Aimutis, William R. (et al.) Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686

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Fundamentals of Food Process Engineering / Romeo T. Toledo (cop. 2007)

Public ISBD Titre : Fundamentals of Food Process Engineering Type de document : texte imprimé Auteurs : Romeo T. Toledo Mention d'édition : 3e éd Editeur : New York : Springer Année de publication : cop. 2007 Collection : Food Science Text Series, ISSN 1572-0330 Importance : 1 vol. (xvii-579 p.) Format : 25 cm Accompagnement : couv. ill. en coul. ISBN/ISSN/EAN : 978-0-387-29019-5 Langues : Anglais (eng) Catégories : RAMEAU Aliments -- Conservation ; Aliments ; Industrie agro-alimentaire ; Aliments -- Qualité ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Jus de fruits ; Atmosphères contrôlées Résumé : Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The new edition of this classic text features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. The sections on BASIC, pressure driven membrane separation processes, and supercritical fluid extraction have been re-vamped and expanded. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=52080 Fundamentals of Food Process Engineering [texte imprimé] / Romeo T. Toledo  . -  3e éd . - New York : Springer, cop. 2007 . - 1 vol. (xvii-579 p.) ; 25 cm + couv. ill. en coul.. - (Food Science Text Series, ISSN 1572-0330) . ISBN : 978-0-387-29019-5 Langues : Anglais (eng) Catégories : RAMEAU Aliments -- Conservation ; Aliments ; Industrie agro-alimentaire ; Aliments -- Qualité ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Jus de fruits ; Atmosphères contrôlées Résumé : Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The new edition of this classic text features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. The sections on BASIC, pressure driven membrane separation processes, and supercritical fluid extraction have been re-vamped and expanded. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=52080

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Laboratory exercises for sensory evaluation / Harry T. Lawless (2013)

Public ISBD Titre : Laboratory exercises for sensory evaluation Type de document : texte imprimé Auteurs : Harry T. Lawless Editeur : New York : Springer Année de publication : 2013 Collection : Food Science Text Series, ISSN 1572-0330 Importance : 1 vol. (XV-151 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-4614-5682-7 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 7.1 (ANALYSE SENSORIELLE) [Classement Massy] Thésaurus Agro-alimentaire ANALYSE ORGANOLEPTIQUE ; FRUCTOSE ; FLAVEUR ; PANEL DE CONSOMMATEUR ; OPTIMISATION ; ANALYSE STATISTIQUE ; SACCHAROSE Résumé : From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods. The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laboratory period. There are also four shorter exercises suitable for a traditional class period, and one group exercise suitable for a semester project in descriptive analysis and terminology building. Correct use of graphs, tables and statistics is emphasized in several sections. Each exercise includes both a student section and one for instructors and teaching assistants, which features detailed instructions with supplies, equipment, preparation procedures, ballots and data sheets. Each instructor section also includes “keys to successful execution,” which cover common mistakes and important details, designed to give the students the maximum opportunity for a rich learning experience. A group of statistical problem sets is included to reinforce common statistical analyses used with sensory data. Methods encountered include discrimination, descriptive, affective/hedonic, scaling, thresholds, panelist screening, shelf life and consumer questionnaires. Critical thinking and discussion questions are emphasized above and beyond the rote learning of a specific procedure. For classes that may be offered to less advanced students, suggestions are made in the instructor sections on how the exercise or report can be simplified. The exercises were compiled and refined over two decades and used in an upper level course in sensory testing at Cornell University. Type de document : Livre Table des matières : Part I. Introductory Material and General Instructions 1. Introduction for Students 2. Introduction for Instructors and Teaching Assistants Part II. Eleven Laboratory Exercises in Sensory Evaluation 3. Screening Panelists Using Simple Sensory Tests 4. Comparison of Discrimination Test Methods 5. Forced Choice Thresholds Using an ascending method of limits 6. Signal Detection Theory and the Effect of Criterion on Response 7. Sweetness of Fructose and Sucrose Determined by Different Scaling Methods 8. Time-Intensity Scaling 9. Flavor Profile Method 10. Introduction to Descriptive Analysis 11. Use of Reference Standard in Panel Training 12. Acceptance and Preference Testing 13. Optimization by Ad Libitum Mixing and the Just-About-Right Scale PART III. Brief Exercises and Group Projects 14. Group Exercise in Descriptive Analysis 15. Brief Exercises Part IV. Statistical Problem Sets for Sensory Evaluation 16. Sample Problem Sets for Statistics Exercise 1. Means, Standard Deviations, Standard Errors Exercise 2. Binomial-Based Statistics for Discrimination Tests Exercise 3. The t-Tests Exercise 4. Simple Correlation Exercise 5. One and Two-Way ANOVA Exercise 6. Planned Comparisons of Means Following ANOVA Exercise 7. Rank Order Tests Appendix. Sample Data Sets and Open Data Tables Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169791 Laboratory exercises for sensory evaluation [texte imprimé] / Harry T. Lawless . - New York : Springer, 2013 . - 1 vol. (XV-151 p.) : ill., couv. ill. en coul. ; 26 cm. - (Food Science Text Series, ISSN 1572-0330) . ISBN : 978-1-4614-5682-7 Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 7.1 (ANALYSE SENSORIELLE) [Classement Massy] Thésaurus Agro-alimentaire ANALYSE ORGANOLEPTIQUE ; FRUCTOSE ; FLAVEUR ; PANEL DE CONSOMMATEUR ; OPTIMISATION ; ANALYSE STATISTIQUE ; SACCHAROSE Résumé : From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods. The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laboratory period. There are also four shorter exercises suitable for a traditional class period, and one group exercise suitable for a semester project in descriptive analysis and terminology building. Correct use of graphs, tables and statistics is emphasized in several sections. Each exercise includes both a student section and one for instructors and teaching assistants, which features detailed instructions with supplies, equipment, preparation procedures, ballots and data sheets. Each instructor section also includes “keys to successful execution,” which cover common mistakes and important details, designed to give the students the maximum opportunity for a rich learning experience. A group of statistical problem sets is included to reinforce common statistical analyses used with sensory data. Methods encountered include discrimination, descriptive, affective/hedonic, scaling, thresholds, panelist screening, shelf life and consumer questionnaires. Critical thinking and discussion questions are emphasized above and beyond the rote learning of a specific procedure. For classes that may be offered to less advanced students, suggestions are made in the instructor sections on how the exercise or report can be simplified. The exercises were compiled and refined over two decades and used in an upper level course in sensory testing at Cornell University. Type de document : Livre Table des matières : Part I. Introductory Material and General Instructions 1. Introduction for Students 2. Introduction for Instructors and Teaching Assistants Part II. Eleven Laboratory Exercises in Sensory Evaluation 3. Screening Panelists Using Simple Sensory Tests 4. Comparison of Discrimination Test Methods 5. Forced Choice Thresholds Using an ascending method of limits 6. Signal Detection Theory and the Effect of Criterion on Response 7. Sweetness of Fructose and Sucrose Determined by Different Scaling Methods 8. Time-Intensity Scaling 9. Flavor Profile Method 10. Introduction to Descriptive Analysis 11. Use of Reference Standard in Panel Training 12. Acceptance and Preference Testing 13. Optimization by Ad Libitum Mixing and the Just-About-Right Scale PART III. Brief Exercises and Group Projects 14. Group Exercise in Descriptive Analysis 15. Brief Exercises Part IV. Statistical Problem Sets for Sensory Evaluation 16. Sample Problem Sets for Statistics Exercise 1. Means, Standard Deviations, Standard Errors Exercise 2. Binomial-Based Statistics for Discrimination Tests Exercise 3. The t-Tests Exercise 4. Simple Correlation Exercise 5. One and Two-Way ANOVA Exercise 6. Planned Comparisons of Means Following ANOVA Exercise 7. Rank Order Tests Appendix. Sample Data Sets and Open Data Tables Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169791

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Physical properties of foods. / Serpil Sahin (2006)

Public ISBD Titre : Physical properties of foods. Type de document : texte imprimé Auteurs : Serpil Sahin ; Servet Gülüm Sumnu Editeur : New York : Springer Année de publication : 2006 Collection : Food Science Text Series, ISSN 1572-0330 Importance : 257 p. ISBN/ISSN/EAN : 978-0-387-30780-X Prix : 59,61 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.3 (PROPRIETES PHYSIQUES) [Classement Massy] Thésaurus Agro-alimentaire PROPRIETE PHYSIQUE ; PRODUIT ALIMENTAIRE ; MESURE ; DENSITE ; PERMEABILITE ; VOLUME ; PROPRIETE RHEOLOGIQUE ; PROPRIETE DIELECTRIQUE ; ACTIVITE DE L'EAU ; COULEUR ; SORPTION ; TENSION SUPERFICIELLE ; COLLOIDE ; COLORIMETRIE ; CONDUCTIBILITE THERMIQUE ; CHALEUR SPECIFIQUE ; ENTHALPIE ; VISCOSITE ; VISCOELASTICITE ; TEXTURE Type de document : Livre Table des matières : l-Size, Shape, Volume, and Related Physical Attributes Summary 1.1 Size 1.2 Shape 1.3 Particle Size Distribution 1.4 Volume 1.4.1 Liquid Displacement Method 1.4.2 Gas Displacement Method 1.4.3 Solid Displacement Method 1.4.4 Expressions of Volume 1.5 Density 1.6 Porosity 1.7 Determination of Volume of Different Kinds of Pores 1.8 Shrinkage Problems References 2-Rheological Properties of Foods Summary 2.1 Introduction to Rheology 2.2 Flow of Material 2.2.1 Newton's Law of Viscosity 2.2.2 Viscous Fluids 2.2.2.1 Newtonian Fluids 2.2.2.2 Non-Newtonian Fluids 2.2.3 Plastic Fluids 2.2.3.1 Bingham Plastic Fluids 2.2.3.2 Non-Bingham Plastic Fluids 2.2.4 Time Dependency 2.2.5 Solution Viscosity 2.3 Viscosity Measurement 2.3.1 Capillary Flow Viscometers 2.3.2 Orifice Type Viscometers 2.3.3 Falling BalI Viscometers 2.3.4 Rotational Viscometers 2.3.4.1 Concentric Cylinder (Coaxial Rotational) Viscometers 2.3.4.2 Cone and Plate Viscometers 2.3.4.3 Parallel Plate Viscometers 2.3.4.4 Single-Spindle Viscometers (Brookfield Viscometer) 2.3.5 Other Types of Viscometers 2.3.5.1 Vibrational (Oscillation) Viscometer 2.3.5.2 Bostwick Consistometer 2.4 Deformation of Material 2.5 Viscoelastic Behavior 2.5.1 Stress Relaxation Test 2.5.2 Creep Test 2.5.3 Dynamic Test (Oscillatory Test) 2.6 Extensional Flow 2.7 Mechanical Models 2.7.1 Elastic (Spring) Model 2.7.2 Viscous (Dashpot) Model 2.7.3 Combination Models 2.7.3.1 Maxwell Model 2.7.3.2 Kelvin-Voigt Model 2.7.3.3 Burger Model 2.8 Texture of Foods 2.8.1 Compression 2.8.2 Snapping-Bending 2.8.3 Cutting Shear 2.8.4 Puncture 2.8.5 Penetration 2.8.6 Texture Profile Analysis 2.9 Dough Testing Instruments 2.9.1 Farinograph and Mixograph 2.9.2 Extensograph and Alveograph 2.9.3 Amylograph Problems References 3- Thermal Properties of Foods Summary 3.1 Fourier's Law of Heat Conduction 3.2 Thermal Conductivity 3.2.1 Prediction of Thermal Conductivity 3.2.1.1 Parallel Model 3.2.1.2 Series (Perpendicular) Model 3.2.1.3 Krischer Model 3.2.1.4 Maxwell-Eucken Model 3.2.1.5 Kopelman Model 3.2.1.6 Improved Thermal Conductivity Prediction Models 3.2.2 Measurement of Thermal Conductivity 3.2.2.1 Steady State Methods 3.2.2.2 Unsteady-State Methods 3.3 Specific Heat 3.3.1 Prediction of Specific Heat 3.3.2 Measurement of Specific Heat 3.3.2.1 Method of Mixture 3.3.2.2 Method of Guarded Plate 3.3.2.3 Method of Comparison Calorimeter 3.3.2.4 Adiabatic Agricultural Calorimeter 3.3.2.5 Differential Scanning Calorimeter (DSC) 3.3.2.6 Method of Calculated Specific Heat 3.4 Enthalpy and Latent Heat 3.5 Thermal Diffusivity 3.5.1 Indirect Prediction Method 3.5.2 Direct Measurement Methods 3.5.2.1 The Temperature History Method 3.5.2.2 Thermal Conductivity Probe 3.5.2.3 Dickerson Method Problems References 4-Electromagnetic Properties Summary 4.1 Interaction of Objects with Light 4.2 Color 4.2.1 Color Measuring Equipments 4.2.1.1 Spectrophotometers 4.2.1.2 Colorimeters 4.2.2 Color Order Systems 4.2.2.1 Munsell Color System 4.2.2.2 CIE Color System 4.2.2.3 CIE L*a*b* (CIELAB) Color Spaces 4.2.2.4 Hunter Lab Color Space 4.2.2.5 Lovibond System 4.2.3 Color Differences 4.3 Dielectric Properties of Foods 4.3.1 Basic Principles of Microwave Heating 4.3.1.1 Ionic Interaction (Ionic Conduction) 4.3.1.2 Dipolar Rotation 4.3.2 Definition of Dielectric Properties 4.3.3 Effects of Moisture Content on Dielectric Properties 4.3.4 Effects of Temperature on Dielectric Properties 4.3.5 Effects of Composition of Foods on Dielectric Properties 4.3.5.1 Dielectric Properties of Salt Solutions 4.3.5.2 Dielectric Properties of Carbohydrate 4.3.5.3 Dielectric Properties of Proteins 4.3.5.4 Dielectric Properties of Fat 4.3.6 Assessment of Quality of Foods by Using Dielectric Properties 4.3.7 Measurement of Dielectric Properties References 5-Water Activity and Sorption Properties of Foods Summary 5.1 Criteria of Equilibrium 5.2 Ideal Solution-Raoult's Law 5.3 Henry's Law 5.4 Colligative Properties 5.4.1 Boiling Point Elevation 5.4.2 Freezing Point Depression 5.4.3 Osmotic Pressure 5.5 Equilibria in Nonideal Systems-Fugacity and Activity 5.6 Water Activity 5.7 Prediction of Water Activity 5.8 Water Activity Measurement Methods 5.8.1 Measurements Based on Colligative Properties 5.8.1.1 Water Activity Determination by Vapor Pressure Measurement 5.8.1.2 Water Activity Determination by Freezing Point Depression 5.8.2 Measurements Based on Isopiestic Transfer 5.8.3 Measurements Using Hygrometers 5.8.4 Measurements Based on Hygroscopicity of Salts 5.9 Effects of Temperature on Water Activity 5.10 Effects of Pressure on Water Activity 5.11 Adjustment of Water Activity and Preparation of Moisture Sorption Isotherms 5.11.1 Hysteresis 5.11.2 Isotherm Models Problems References 6-Surface Properties of Foods Summary 6.1 Surface Tension 6.2 Laplace Equation 6.3 Kelvin Equation 6.4 Surface Activity 6.5 Interfacial Tension 6.6 Young and Dupre' Equations 6.7 Colloidal Systems in Foods 6.7.1 Sols 6.7.2 Gels 6.7.3 Emulsions 6.7.4 Foams 6.8 Measurement of Contact Angle and Surface Tension 6.8.1 Contact Angle Measurement Methods 6.8.2 Surface Tension Measurement Methods Problems References Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67920 Physical properties of foods. [texte imprimé] / Serpil Sahin ; Servet Gülüm Sumnu . - New York : Springer, 2006 . - 257 p.. - (Food Science Text Series, ISSN 1572-0330) . ISBN : 978-0-387-30780-X : 59,61 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 9.3 (PROPRIETES PHYSIQUES) [Classement Massy] Thésaurus Agro-alimentaire PROPRIETE PHYSIQUE ; PRODUIT ALIMENTAIRE ; MESURE ; DENSITE ; PERMEABILITE ; VOLUME ; PROPRIETE RHEOLOGIQUE ; PROPRIETE DIELECTRIQUE ; ACTIVITE DE L'EAU ; COULEUR ; SORPTION ; TENSION SUPERFICIELLE ; COLLOIDE ; COLORIMETRIE ; CONDUCTIBILITE THERMIQUE ; CHALEUR SPECIFIQUE ; ENTHALPIE ; VISCOSITE ; VISCOELASTICITE ; TEXTURE Type de document : Livre Table des matières : l-Size, Shape, Volume, and Related Physical Attributes Summary 1.1 Size 1.2 Shape 1.3 Particle Size Distribution 1.4 Volume 1.4.1 Liquid Displacement Method 1.4.2 Gas Displacement Method 1.4.3 Solid Displacement Method 1.4.4 Expressions of Volume 1.5 Density 1.6 Porosity 1.7 Determination of Volume of Different Kinds of Pores 1.8 Shrinkage Problems References 2-Rheological Properties of Foods Summary 2.1 Introduction to Rheology 2.2 Flow of Material 2.2.1 Newton's Law of Viscosity 2.2.2 Viscous Fluids 2.2.2.1 Newtonian Fluids 2.2.2.2 Non-Newtonian Fluids 2.2.3 Plastic Fluids 2.2.3.1 Bingham Plastic Fluids 2.2.3.2 Non-Bingham Plastic Fluids 2.2.4 Time Dependency 2.2.5 Solution Viscosity 2.3 Viscosity Measurement 2.3.1 Capillary Flow Viscometers 2.3.2 Orifice Type Viscometers 2.3.3 Falling BalI Viscometers 2.3.4 Rotational Viscometers 2.3.4.1 Concentric Cylinder (Coaxial Rotational) Viscometers 2.3.4.2 Cone and Plate Viscometers 2.3.4.3 Parallel Plate Viscometers 2.3.4.4 Single-Spindle Viscometers (Brookfield Viscometer) 2.3.5 Other Types of Viscometers 2.3.5.1 Vibrational (Oscillation) Viscometer 2.3.5.2 Bostwick Consistometer 2.4 Deformation of Material 2.5 Viscoelastic Behavior 2.5.1 Stress Relaxation Test 2.5.2 Creep Test 2.5.3 Dynamic Test (Oscillatory Test) 2.6 Extensional Flow 2.7 Mechanical Models 2.7.1 Elastic (Spring) Model 2.7.2 Viscous (Dashpot) Model 2.7.3 Combination Models 2.7.3.1 Maxwell Model 2.7.3.2 Kelvin-Voigt Model 2.7.3.3 Burger Model 2.8 Texture of Foods 2.8.1 Compression 2.8.2 Snapping-Bending 2.8.3 Cutting Shear 2.8.4 Puncture 2.8.5 Penetration 2.8.6 Texture Profile Analysis 2.9 Dough Testing Instruments 2.9.1 Farinograph and Mixograph 2.9.2 Extensograph and Alveograph 2.9.3 Amylograph Problems References 3- Thermal Properties of Foods Summary 3.1 Fourier's Law of Heat Conduction 3.2 Thermal Conductivity 3.2.1 Prediction of Thermal Conductivity 3.2.1.1 Parallel Model 3.2.1.2 Series (Perpendicular) Model 3.2.1.3 Krischer Model 3.2.1.4 Maxwell-Eucken Model 3.2.1.5 Kopelman Model 3.2.1.6 Improved Thermal Conductivity Prediction Models 3.2.2 Measurement of Thermal Conductivity 3.2.2.1 Steady State Methods 3.2.2.2 Unsteady-State Methods 3.3 Specific Heat 3.3.1 Prediction of Specific Heat 3.3.2 Measurement of Specific Heat 3.3.2.1 Method of Mixture 3.3.2.2 Method of Guarded Plate 3.3.2.3 Method of Comparison Calorimeter 3.3.2.4 Adiabatic Agricultural Calorimeter 3.3.2.5 Differential Scanning Calorimeter (DSC) 3.3.2.6 Method of Calculated Specific Heat 3.4 Enthalpy and Latent Heat 3.5 Thermal Diffusivity 3.5.1 Indirect Prediction Method 3.5.2 Direct Measurement Methods 3.5.2.1 The Temperature History Method 3.5.2.2 Thermal Conductivity Probe 3.5.2.3 Dickerson Method Problems References 4-Electromagnetic Properties Summary 4.1 Interaction of Objects with Light 4.2 Color 4.2.1 Color Measuring Equipments 4.2.1.1 Spectrophotometers 4.2.1.2 Colorimeters 4.2.2 Color Order Systems 4.2.2.1 Munsell Color System 4.2.2.2 CIE Color System 4.2.2.3 CIE L*a*b* (CIELAB) Color Spaces 4.2.2.4 Hunter Lab Color Space 4.2.2.5 Lovibond System 4.2.3 Color Differences 4.3 Dielectric Properties of Foods 4.3.1 Basic Principles of Microwave Heating 4.3.1.1 Ionic Interaction (Ionic Conduction) 4.3.1.2 Dipolar Rotation 4.3.2 Definition of Dielectric Properties 4.3.3 Effects of Moisture Content on Dielectric Properties 4.3.4 Effects of Temperature on Dielectric Properties 4.3.5 Effects of Composition of Foods on Dielectric Properties 4.3.5.1 Dielectric Properties of Salt Solutions 4.3.5.2 Dielectric Properties of Carbohydrate 4.3.5.3 Dielectric Properties of Proteins 4.3.5.4 Dielectric Properties of Fat 4.3.6 Assessment of Quality of Foods by Using Dielectric Properties 4.3.7 Measurement of Dielectric Properties References 5-Water Activity and Sorption Properties of Foods Summary 5.1 Criteria of Equilibrium 5.2 Ideal Solution-Raoult's Law 5.3 Henry's Law 5.4 Colligative Properties 5.4.1 Boiling Point Elevation 5.4.2 Freezing Point Depression 5.4.3 Osmotic Pressure 5.5 Equilibria in Nonideal Systems-Fugacity and Activity 5.6 Water Activity 5.7 Prediction of Water Activity 5.8 Water Activity Measurement Methods 5.8.1 Measurements Based on Colligative Properties 5.8.1.1 Water Activity Determination by Vapor Pressure Measurement 5.8.1.2 Water Activity Determination by Freezing Point Depression 5.8.2 Measurements Based on Isopiestic Transfer 5.8.3 Measurements Using Hygrometers 5.8.4 Measurements Based on Hygroscopicity of Salts 5.9 Effects of Temperature on Water Activity 5.10 Effects of Pressure on Water Activity 5.11 Adjustment of Water Activity and Preparation of Moisture Sorption Isotherms 5.11.1 Hysteresis 5.11.2 Isotherm Models Problems References 6-Surface Properties of Foods Summary 6.1 Surface Tension 6.2 Laplace Equation 6.3 Kelvin Equation 6.4 Surface Activity 6.5 Interfacial Tension 6.6 Young and Dupre' Equations 6.7 Colloidal Systems in Foods 6.7.1 Sols 6.7.2 Gels 6.7.3 Emulsions 6.7.4 Foams 6.8 Measurement of Contact Angle and Surface Tension 6.8.1 Contact Angle Measurement Methods 6.8.2 Surface Tension Measurement Methods Problems References Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67920

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