Rating: 0 out of 5 stars
0 ratings
Ebook349 pages3 hours
Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components
Rating: 4.5 out of 5 stars
4.5/5
()
About this ebook
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 on describing the principal methods of water activity determination, namely, gravimetry, manometry, and hygrometry. Data presented as plots of moisture content versus water activity are given. The last chapter presents several mathematical equations for describing water sorption isotherms of food materials. It emphasizes a statistical analysis on fitting abilities of various two-parameter equations as applied to each experimental isotherm collected. It contains tables of parameters for mathematical description of food isotherms. Supplementary texts on nonlinear regression program used for determination of statistical parameters in this text are also provided.
Related to Handbook of Food Isotherms
Related ebooks
Anthocyanins as Food Colors Liquid Chromatographic Analysis of Food and Beverages V1 Rating: 0 out of 5 stars0 ratingsPrinciples of Sensory Evaluation of Food Rating: 5 out of 5 stars5/5Food Engineering: Principals And Selected Applications Rating: 0 out of 5 stars0 ratingsFood Processing and Nutrition Rating: 5 out of 5 stars5/5Oats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood Flavour Technology Rating: 0 out of 5 stars0 ratingsThe Quality of Foods and Beverages V2: Chemistry and Technology Rating: 0 out of 5 stars0 ratingsThe Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsCooking with Love Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsFood microbiology Standard Requirements Rating: 0 out of 5 stars0 ratingsFunctional Properties of Food Components Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsStarter Cultures in Food Production Rating: 0 out of 5 stars0 ratingsAdapting High Hydrostatic Pressure (HPP) for Food Processing Operations Rating: 0 out of 5 stars0 ratingsEmulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety Rating: 0 out of 5 stars0 ratingsMicrobial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsCarbohydrate Analysis: High Performance Liquid Chromatography and Capillary Electrophoresis Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsStructure-Function Properties of Food Proteins Rating: 5 out of 5 stars5/5Food Structure and Functionality Rating: 0 out of 5 stars0 ratingsInnovative Food Analysis Rating: 0 out of 5 stars0 ratingsBacteriocins of Lactic Acid Bacteria Rating: 5 out of 5 stars5/5Water Activity and Food Rating: 5 out of 5 stars5/5Rheology of Foods Rating: 0 out of 5 stars0 ratingsHigh Temperature Processing of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsHandbook of Drying for Dairy Products Rating: 0 out of 5 stars0 ratingsFood Irradiation Rating: 0 out of 5 stars0 ratings
Food Science For You
Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsA Complete Guide to Quality in Small-Scale Wine Making Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsEdible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5
Related podcast episodes
279: Career Conversations: The secret to becoming a flavourist 100% found this document useful67 #worldorganicnews 2017 06 05: Background Chemicals, Solar PV and a Way Forward. 0% found this document usefulE16 Isotope Analysis | It’s in the Water: How minerals in water helped solve a heinous crime in Ireland 0% found this document usefulBerkeley Earth answers your questions about the UN IPCC Working Group I Report 0% found this document useful50. Allah's Scientific Miracles In The Quran: The Region Responsible For Our Movements 0% found this document useful#12: Strength training for better health, bats mimic sound, biggest ever supernova 0% found this document useful#84: Dr. Marshall Shepherd - Weather is Your Mood, Climate is Your Personality 0% found this document usefulData confirm trend of warming global temperatures in last ten years 0% found this document useful164. The Science of Stress, AI and Athletics, and "Loving" Running! 0% found this document usefulGuest Episode: Rocky Road with Science Diction 0% found this document useful
Related articles
The Rise Of Healthier Proteins TIMEArticle
The Rise Of Healthier Proteins
Jan 28, 2019
AMERICANS ARE OBSESSED WITH PROTEIN. IT’S TOUTED AS the cornerstone of any healthy diet, since it helps people feel full and builds muscle. But most Americans eat too much protein every day, according to federal estimates—and they’re going especially
4 min readAntibiotic-Resistant Infections Spiking in Children NewsweekArticle
Antibiotic-Resistant Infections Spiking in Children
Mar 24, 2017
3 min read‘Cooking Chemistry’ Produces New, Less Toxic Glue FuturityArticle
‘Cooking Chemistry’ Produces New, Less Toxic Glue
Jan 31, 2019
2 min readSocial Media Pics Show Nature Makes Us Happy FuturityArticle
Social Media Pics Show Nature Makes Us Happy
Mar 18, 2020
1 min readEditorial: That Antarctic Ozone Hole The World Thought It Was Fixing? There May Be A Glitch Los Angeles TimesArticle
Editorial: That Antarctic Ozone Hole The World Thought It Was Fixing? There May Be A Glitch
Feb 13, 2018
This is a problem the world thought it had fixed. Scientists discovered in the 1980s that chlorofluorocarbons - used for refrigeration and in aerosol sprays - were creating a hole in the stratospheric ozone layer far above Antarctica, which could hav
3 min readScience And Environment Guardian WeeklyArticle
Science And Environment
Apr 1, 2022
The world’s forests play a far greater and more complex role in tackling climate crisis than previously thought, due to their physical effects on global and local temperatures, according to new research. The role of forests as carbon sponges is well
2 min readAdirondack Lakes Targeted For 21st Century Survey Adirondack ExplorerArticle
Adirondack Lakes Targeted For 21st Century Survey
Nov 1, 2022
6 min readHot Springs Microbes ‘Recycle’ Dead Plants And Don’t Release Methane FuturityArticle
Hot Springs Microbes ‘Recycle’ Dead Plants And Don’t Release Methane
Apr 26, 2021
2 min readGrowing Good Health WellBeingArticle
Growing Good Health
Aug 8, 2018
Words JULIA BOURNE It has been said that in order to discover your true passion and meaning in life, you should try to recall how you spent your time when you were 11 years old. At that age, you had the independence to make your own choices about you
7 min readThese Gorgeous Water Maps Are Helping Identify Fake Scotch and Murder Victims NautilusArticle
These Gorgeous Water Maps Are Helping Identify Fake Scotch and Murder Victims
Jan 17, 2016
3 min readThe Serengeti Rules Sporting RifleArticle
The Serengeti Rules
Jan 9, 2020
2 min readWE TALK ABOUT James Webb’s look at Jupiter You South AfricaArticle
WE TALK ABOUT James Webb’s look at Jupiter
Sep 2, 2022
6 min readThe Amazing Bionic Hand You South AfricaArticle
The Amazing Bionic Hand
Jan 13, 2023
7 min readThe Oceans Are Teeming with Unknown Species NautilusArticle
The Oceans Are Teeming with Unknown Species
May 18, 2022
9 min readThe March Of Science And Biotech, Told Through The History Of Language STATArticle
The March Of Science And Biotech, Told Through The History Of Language
Oct 26, 2018
5 min readTHE Grapevine Good Organic GardeningArticle
THE Grapevine
Aug 5, 2020
3 min readDry Cleaning Chemical May Be Invisible Parkinson’s Cause FuturityArticle
Dry Cleaning Chemical May Be Invisible Parkinson’s Cause
Mar 15, 2023
4 min readThe Longevity Skeptic NautilusArticle
The Longevity Skeptic
May 23, 2023
12 min readFor Some Poor Countries, Climate Science Comes Too Late The AtlanticArticle
For Some Poor Countries, Climate Science Comes Too Late
Oct 15, 2018
6 min readQ&A BBC Science Focus MagazineArticle
Q&A
Oct 29, 2020
5 min read2021 In Science BBC Science Focus MagazineArticle
2021 In Science
Dec 1, 2021
11 min readFrom a Pink Squiggle to the Human Genome Project: This Yellowstone bacterium sparked PCR, one of the great advances in genetics. NautilusArticle
From a Pink Squiggle to the Human Genome Project: This Yellowstone bacterium sparked PCR, one of the great advances in genetics.
Jan 5, 2017
In 1994, a Swiss biologist named Pascal Gagneux began a Ph.D. program in zoology. His research plan was to stalk populations of wild chimpanzees in Cote d’Ivoire and Mali. Specifically, Gagneux was in search of chimp nests in forest trees. After he f
6 min readBubbling Up What Doctors Don't Tell You Australia/NZArticle
Bubbling Up
Mar 22, 2020
9 min readThe Nine Breakthroughs of the Year The AtlanticArticle
The Nine Breakthroughs of the Year
Dec 25, 2023
This is Work in Progress, a newsletter about work, technology, and how to solve some of America’s biggest problems. Sign up here. The theme of my second-annual Breakthroughs of the Year is the long road of progress. My top breakthrough is Casgevy, a
10 min readKey Biodiversity Discovery Cage & Aviary BirdsArticle
Key Biodiversity Discovery
Jun 21, 2023
1 min readBreakthrough: LAST BITS OF HUMAN DNA SEQUENCED Science IllustratedArticle
Breakthrough: LAST BITS OF HUMAN DNA SEQUENCED
Jan 4, 2023
US President George W. Bush and the various heads of government in France, Germany, the UK, Japan and China all release a joint statement, expressing their pride in the scientists from 20 universities and research institutions across their six nation
5 min readThe Nation’s Favourite Gardens The English GardenArticle
The Nation’s Favourite Gardens
Jun 16, 2021
2 min readThe Biggest Luxury of All… Tatler SingaporeArticle
The Biggest Luxury of All…
Nov 9, 2021
2 min readQ&A BBC Science Focus MagazineArticle
Q&A
Oct 1, 2020
6 min readThe Ocean Gets Big Data: A new array of cameras, vehicles, and sensors promises to change ocean science. NautilusArticle
The Ocean Gets Big Data: A new array of cameras, vehicles, and sensors promises to change ocean science.
Jun 30, 2016
I think that for some people,” says Peter Girguis, a deep-sea microbial physiologist at Harvard University, “the ocean seems passé—that the days of Jacques Cousteau are behind us.” He begs to differ. Even though space exploration, he says, “seems lik
5 min read
Reviews for Handbook of Food Isotherms
Rating: 4.5 out of 5 stars
4.5/5
2 ratings0 reviews
Book preview
Handbook of Food Isotherms - Hector Iglesias
Enjoying the preview?
Page 1 of 1