Physical properties of foods are crucial in product development, process design, shelf life and quality. Accurate and reliable physical properties are required for accurate process simulation and optimization, however becaues of the complex and reactive nature of food materials, determination of physical properties is a challenging task. Despite the importance of understanding the relationships between these properties, there are only a handful of books written on the physical properties of foods, and typically they are treated separately. There are books on rheological properties of food, food emulsions, crystallization in foods, and others but it's time to put these topics together in a single book.Written from the viewpoint of a practicing food technologist, this book provides readers with a working knowledge of physical properties of foods. Each topic covers the theoretical aspects but more emphasis is placed on the actual practical application in food systems.