Food properties handbook / M. Shafiur Rahman.

Food properties: an overview - Data and models of water activity. I: Solutions and liquid foods - Data and models of water activity. II: Solid foods - Freezing point: measurement, data and prediction - Prediction of ice content in frozen foods - Glass transitions in foodstuffs and biomaterials: theory and measurements - Glass transition data and models of foods - Gelatinization of starch - Crystallization: measurements, data and prediction - Sticky and coollapse temperature: measurements, data and predictions - State diagrams of foods - Measurement of density, shrinkage and porosity - Data and models of density, shrinkage and porosity - Data and models of density, shrinkage and porosity - Shape, volume and surface area - Specific heat and enthalpy of foods - Thermal conductivity measurement of foods - Thermal conductivity data of foods - Thermal conductivity preciction of foods - Thermal diffusivity of foods: measurement, data and precition - Measurement of surface heat transfer coefficient - Surface heat transfer coefficients with and without phase change - Surface heat transfer coefficient in food processing - Acoustic properties of foods - Appendices.