Microstructural Principles of Food Processing and Engineering / Edition 2

by José Miguel Aguilera, David W. Stanley

Overview

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Product Details

ISBN-13:	9780834212565
Publisher:	Springer US
Publication date:	09/30/1999
Series:	Food Engineering Series
Edition description:	2nd ed. 1999
Pages:	432
Product dimensions:	7.01(w) x 10.00(h) x 0.04(d)

Table of Contents

Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach

Editorial Reviews

Aguilera (chemical and food engineering, Universidad Cat<'o>lica de Chile, Santiago) and Stanley (retired, U. of Guelph, Canada) describe an approach to food science that is gaining acceptance as scientists increasing attribute properties and phenomena occurring in foods to roots at the microstructural level. They contend that combining microscopy with physicochemical and rheological techniques opens new avenues to examining relationships between structure and function in foods. Their topics include image analysis; polymer, colloid, and material science; components and food assemblies; food structuring; milk; quality; mass transfer in solid-liquid extraction; and simultaneous heat and mass transfer during dehydration. The first edition appeared about a decade ago. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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