Physical Properties of Foods and Food Processing Systems

by M J Lewis

Overview

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.

Product Details

ISBN-13:	9781845698423
Publisher:	Elsevier Science
Publication date:	01/01/1990
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:	Barnes & Noble
Format:	eBook
Pages:	480
File size:	11 MB
Note:	This product may take a few minutes to download.

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.

Editorial Reviews

"An excellent choice as a textbook." —Food Technology

From the Publisher