
Physical Properties of Foods and Food Processing Systems
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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.
Readership
Food scientists, technologists, manufacturers, and processors
Table of 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.
Product details
- No. of pages: 480
- Language: English
- Copyright: © Woodhead Publishing 1990
- Published: January 1, 1990
- Imprint: Woodhead Publishing
- eBook ISBN: 9781845698423
- Paperback ISBN: 9781855732728
About the Author
M J Lewis
Affiliations and Expertise
University of Reading, UK
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