Physicochemical Aspects Of Food Engineering And Processing

Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin and published by CRC Press. This book was released on 2010-08-03 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.