Buy a book... 
| Fundamentals of Food Reaction Technology | Buy a book...
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| Author(s): | R. Earle and M. Earle |
| Publisher: | Royal Society of Chemistry |
| ISBN: | 1904007538 |
| Format: | softback |
| 186pp | |
| Price: | £39.50 |
| Review Date: | 19 August 2003 |
| Review: | This book sets out the general principles that govern the changes in the chemistry of a food constituent and extends this to include the dynamics of the chemical constituents of food raw materials and ingredients. It begins by introducing the broad concepts of particular food situations to the general framework of reaction technology. It goes on to show how the component concentrations in the foods are fitted to the rate equations, and basic concepts such as reaction order and activation energy are introduced. The rate equations are then integrated to predict the product outcomes. The range is now extended from a single reaction to multiple reactions, with a number of such reactions studied in parallel or in series. Finally the reaction technology is extended from heat processing to other methods of processing, using processing agents, and alternative energy sources such a irradiation, electrical and magnetic fields, and very high pressure. |