Calorimetry in Food Processing: Analysis and Design of Food SystemsISBN: 978-0-8138-1483-4
Hardcover
412 pages
October 2009, Wiley-Blackwell
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- Covers the use of differential scanning calorimetry (DSC) to detect, monitor, and characterize thermal processes in food materials as well as to evaluate the effects of nonthermal treatments
- Focuses on applications of calorimetry in analyzing and designing food systems
- Explains design of calorimeters for use under extreme conditions of high pressure and in combination with x-ray diffraction
- Brings together an international collection of distinguished experts as chapter contributors
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