Biopolymer Engineering in Food Processing (Hardcover)

Sprache: Englisch

Verlag: Taylor & Francis Inc, Bosa Roca, 2012

1439844941 / 9781439844946

Serie: Buch 17 von 59 - Contemporary Food Engineering

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Artikelbeschreibung des Verkäufers

Hardcover. The unit operations commonly applied in food processing may affect the physicochemical and functional behavior of biopolymers and their interactions with other food compounds. Presenting an overview of their physical, physicochemical, and thermodynamic properties, this book explores the ways in which biopolymers are affected by or may affect transport processes and unit operations such as forced flow, thermal treatments, drying, and freezing-thawing. The text focuses on how such behavior can be positively applied in food products and processes design and development. It also explains the application of polysaccharides and proteins. Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Bestandsnummer des Verkäufers 9781439844946

Titel
Biopolymer Engineering in Food Processing (Hardcover)
Autor
Vania Regina Nicoletti Telis
Verlag
Taylor & Francis Inc, Bosa Roca
Erscheinungsjahr
2012
Zustand
new
Einband
Hardcover
Sprache
Englisch
ISBN-10
1439844941
ISBN-13
9781439844946
Serie
Buch 17 von 59: Contemporary Food Engineering

Grand Eagle Retail

Bensenville, IL, USA

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Verkäufer:in bei AbeBooks seit 12. Oktober 2005

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