| Document Type
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BL
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| Record Number
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718505
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| Doc. No
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b538194
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| Main Entry
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Hector Iglesias
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| Title & Author
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Handbook of Food Isotherms : : Water Sorption Parameters For Food And Food Components.\ Hector Iglesias
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| Publication Statement
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Saint Louis: Elsevier Science, 2014
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| Series Statement
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Food science and technology.
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| Page. NO
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(361 pages).
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| ISBN
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0323154271
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: 9780323154277
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| Contents
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Front Cover; Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components; Copyright Page; Table of Contents; Dedication; Preface; Chapter 1. Introduction; Chapter 2. Graphical Representation of Experimental Data of Water Sorption in Foods; I. Criteria Used for the Compilation and Representation of Data; II. Graphical Data; Chapter 3. Mathematical Description of Isotherms; I. Introduction; II. Tables of Parameters for the Mathematical Description; III. Appendix: Nonlineal Regression Program Used for Determination of Parameters B(1) and B(2); References; Products Index.
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| Abstract
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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 o.
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| Subject
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Food -- Water activity.
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| LC Classification
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TX553.W3H438 2014
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| Added Entry
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Hector Iglesias
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