Calorimetry in Food Processing: Analysis and Design of Food Systems
Calorimetry in Food Processing: Analysis and Design of Food Systems By Gönül Kaletunç
2009 | 412 Pages | ISBN: 0813814839 | PDF | 22 MB
2009 | 412 Pages | ISBN: 0813814839 | PDF | 22 MB
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
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