Bøger udgivet af STATES ACADEMIC PR

Flavor refers to the sensory impression of food, which is determined by the sense of smell and taste. Smell is the main determinant of the flavor of a food item. The basic tastes of bitter, sweet, sour and salty are recognized universally. Some cultures also recognize pungency and oleogustus. The flavor of food can be altered or enhanced with both natural and artificial flavorants. Food colors or color additives are pigments, dyes or substances that impart color when added to a food or drink. They can be liquids, pastes, powders or gels. People associate colors with particular flavors and hence, food colors can influence the perceived flavor of the food. Food preservatives are added to food to prevent spoilage and visual deterioration by inhibiting the growth of microorganisms. Sugaring, jellying, canning, pickling, and fermentation are some of the traditional techniques of food preservation. This textbook is compiled in such a way that it will provide in-depth knowledge about the use and application of food flavorings, food preservatives and food colors. Most of the topics covered herein address the modern trends in food preparation, stylization and preservation. It will prove to be an important reference text to students, chefs and anyone else with a passion for cooking.

Heat transfer refers to a field of thermal engineering that deals with the generation, use, conversion and exchange of heat (thermal energy) among physical systems. It is achieved through several mechanisms including thermal radiation, thermal conduction, thermal convection, and transfer of energy through phase changes. Mass transfer refers to the net transfer of mass from one location to another. It is achieved through a variety of processes such as evaporation, precipitation, absorption, distillation, drying and membrane filtration. The heat and mass transfer processes are the foundation of energy research applicable to boilers, gas turbines, fuel cells and solar power. Power and fluid machinery, multiphase flow, thermodynamics, and combustion are the main processes involved in the heat and mass transfer process. This book explores all the important aspects of heat and mass transfer in energy systems. It consists of contributions made by international experts. This book will serve as a reference to a broad spectrum of readers.