Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs
and egg products. Regulations about whether eggs should be pasteurized are very different …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

The fourth edition of Transport Phenomena Fundamentals continues with its streamlined
approach to the subject, based on a unified treatment of heat, mass, and momentum …

Prediction of temperature‐dependent thermophysical properties (thermal conductivity,
density, specific heat, and thermal diffusivity) is an important component of process design …

Vegetable oils are used in the industry of processed food, including deep-fat frying. This
work determined data on the thermophysical properties of cotton, canola, sunflower, corn …

Whey protein isolate is commonly used in food products due to its functional properties, such
as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge …

Wärme wird in Maschinen und verfahrenstechnischen Anlagen, in der thermischen
Energietechnik und in der Bauphysik genutzt oder muss, dort wo sie stört, aus Systemen …

Microwave application is a significant industrial food process applied from thawing to drying
and pasteurization–sterilization. While its unique feature is the volumetric heating, the …

Experimental and simulated approaches combining an ohmic heating (OH) process and an
external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs …

In this work, some physical properties of acerola and blueberry pulps were determined. The
density was determined by the pycnometer method; the electrical conductivity using a …