Theory, Determination and Control of Physical Properties of Food Materials (Series in Food Material Science, 1)

In recent years, the importance of material science, or the understanding of the physical properties of food materials in the progress of food engineering, has become more recognized. Increasing numbers of basic and applied studies in this area appear in numerous journals and literature scattered around various disciplines. This 'Series in Food Material Science' is planned to survey, collect, organize, review and evaluate these studies. By doing so, it is hoped that this series will be instrumental in bringing about a better understanding of the physical properties of food materials, better communication among scientists, and rapid progress in food engineering, science and technology. This volume, Theory, Determination and Control of Physical Properties of Food Materia/s, Volume I of the 'Series in Food Material Science', contains basic principles, methods and instrumental methods for determination and application of the modifi­ cation of physical properties. In this book, noted investigators in the subjects have pooled their knowledge and made it available in a condensed form. Every chapter is selfcontained with most of them starting with a review or introduction, including the viewpoint of the author. These should offer a beginner a very general introduction to the subjects covered, make the scientists and technologists in the field aware of current progress and allow the specialists a chance to compare different viewpoints. Front Matter....Pages I-XI Introduction....Pages 1-2 Survey of the Rheological Studies of Food Materials....Pages 3-6 Theories and Principles of Viscosity....Pages 7-24 Determination of Viscosity of Food Systems....Pages 25-38 Advances in Polymer Science and Engineering: Applications to Food Rheology....Pages 39-53 Food Texture — Definition, Measurement and Relation to Other Food Quality Attributes....Pages 55-64 Instrumentation for Determination of Mechanical Properties of Foods....Pages 65-130 Texture Measurements in Vegetables....Pages 131-162 Mechanical Damage to the Processed Fruits and Vegetables....Pages 163-179 Alteration of Apparent Physical Properties of Fruit for Harvest....Pages 181-196 Sorption Phenomena in Foods: Theoretical and Practical Aspects....Pages 197-219 Properties Controlling Mass Transfer in Foods and Related Model Systems....Pages 221-250 Factors Influencing the Instrumental and Sensory Evaluation of Food Emulsions....Pages 251-266 Basic Concepts of Colorimetry....Pages 267-274 Methods and Measurements of Food Color....Pages 275-289 Application of Color Theory to Commodity Areas....Pages 291-296 Analysis and Processing of Colorimetric Data for Food Materials....Pages 297-309 Thermal Properties of Food Materials....Pages 311-355 Some Physical Properties of Foods....Pages 357-365 Compilation, Recall and Utilization of Data on the Physical Properties of Food Materials....Pages 367-401 Back Matter....Pages 403-415