133 Illustrations and 252 tables make it fast and easy for you to find the information you need. This is the first definitive source of data on physical, thermal, and thermodynamic properties of foods. You can solve your problems in food processing, preservation, process design and control, product development, stability determination, and sensory analysis. With this important new book you can access both theoretical and practical data on properties measurement, discover how to apply the data to your specific problems, and make more accurate predictions.
This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials. This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques. State of Bound Water: Measurement and significance in food processing is a singular work in the field of food preservation and processing arena.
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Sheikh Mujibur Rahman, known as Bangabandhu by his followers/countrymen, is the most prominent political figure in the emergence of Bangladesh. Bangabandhu transcended his contemporaries and even his political mentors considering the impact he had on the creation of the new nation-state. This book presents a comprehensive overview of the leadership and legacy of Bangabandhu Sheikh Mujib in the framing of modern Bangladesh. It discusses themes like the formation of Bangladesh; the Bengali nationalist movement; Bangabandhu and his political socialization; Bangabandhu’s political and administrative philosophy and his economic and developmental thoughts. Topical and lucid, this book is a must-read for scholars and researchers of Political Science, South Asian Politics, South Asian History, Political Leadership, Political Sociology and also for the Bangladeshi diaspora.
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