Physical Properties of Foods and Food Processing Systems
1st Edition
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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.
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
Details
- No. of pages:
- 480
- Language:
- English
- Copyright:
- © Woodhead Publishing 1990
- Published:
- 1st January 1990
- Imprint:
- Woodhead Publishing
- Paperback ISBN:
- 9781855732728
- eBook ISBN:
- 9781845698423
Reviews
An excellent choice as a textbook., Food Technology
Ratings and Reviews
About the Authors
M J Lewis
Affiliations and Expertise
University of Reading, UK
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