Physical Properties of Foods and Food Processing Systems book cover

Physical Properties of Foods and Food Processing Systems

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Paperback, 480 Pages

Published: January 1990

Imprint: Woodhead Publishing

ISBN: 978-1-85573-272-8

Reviews

  • An excellent choice as a textbook., Food Technology

Contents

  • Units and dimensions; Density and specific gravity; Fluids; Viscosity; Rheology and texture; Surface properties; Thermodynamics; Heat changes/transfer; Gases and vapours; Electrical properties; Diffusion and mass transfer.

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