[...]... www.woodhead-publishing.com • contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0)1223 893694; tel: +44 (o)1223 891358 ext 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel and fax as above;... isotherm Drag coefficient (fluid dynamics) Concentration Internal seam length (canning) Specific heat capacity Specific heat at constant pressure Diameter (pipe, vessel) Dilution rate (fermentation) Decimal reduction time Diffusion coefficient Diameter (sphere, size of sieve aperture) Differential operator Electrical field strength Energy (size reduction, radio frequency heating) Feed flow rate (sorting,... fraction Average Cover hook length (canning) Yield or yield factor (fermentation) Height z-value (canning) Absorbance, absorptivity Coefficient of thermal expansion Difference, change Half dimension Loss tangent (microwaves) Porosity Voidage of fluidised bed Emmisivity (infrared radiation) Dielecric constant (microwaves) Loss factor (microwaves) Temperature Latent heat Wavelegth Viscosity Specific growth... micro-organisms xxvi Glossary Supercooling Supercritical carbon dioxide Supervisory Control and Data Acquisition (SCADA) Surface heat transfer coefficient Susceptor Tempering Tensile elongation Tensile strength Thermal centre Thermal conductivity Thermal death time (TDT) or F-value Thermal diffusivity Thermal shock Ultra high temperature (UHT) Ultrafiltration Ultrasonication Unitised loads Usage value Unsteady-state... 24.1.3 Moisture and gases 24.1.4 Micro-organisms, insects, animals and soils 24.1.5 Mechanical strength 24.2 Types of packaging materials 24.2.1 Textiles and wood 24.2.2 Metal ... coefficient (dehydration, membrane concentration) Constant Kick’s constant (size reduction) Rittinger’s constant (size reduction) Substrate utilisation constant (fermentation) Thermal conductivity Length Equivalent thickness of filter cake Come-up time (canning) Moisture content, dry-weight basis Molar concentration Mass Mass flow rate Moisture content (wet-weight basis) Speed Rate of diffusion Nusselt... Heterofermentative micro-organisms Homofermentative micro-organisms Homogenisation Humectants Hydrocooling Hydrophile-lipophile balance (HLB value) Hygroscopic foods Hydrostatic head Hyperfiltration Impact strength Indirect heating ovens Inventory Ion exchange Ionisation Irradiation Isostatic Isotope Just-in-time Kinetic energy Lamination Latent heat Leaching Lethality Loss factor xxiii The hardness of a food... fully referenced in each chapter, and a new glossary of technical terms and list of acronyms has been included Introduction 5 References ANON (1999) 1989–1999 – a decade in the food and drink industry GTI Food and Drink Industry Journal, 10, 2–7 GILES, M (1993) The Food Industry Economist, 4 December, pp 3–18 Part I Basic principles . Food Technology at Oxford Brookes University Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH, England Published in North and South America by CRC Press LLC 2000. +44 (0)1223 893694; tel: +44 (o)1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming. Moisture and gases 467 24.1.4 Micro-organisms, insects, animals and soils 471 24.1.5 Mechanical strength 472 24.2 Types of packaging materials 474 24.2.1 Textiles and wood 474 24.2.2 Metal . . . .