Description

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.

Details

No. of pages:
480
Language:
English
Copyright:
© 1990
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855732728
Electronic ISBN:
9781845698423

Reviews

An excellent choice as a textbook., Food Technology