Physical Properties of Foods and Food Processing Systems

Physical Properties of Foods and Food Processing Systems

by M J Lewis

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Overview

Physical Properties of Foods and Food Processing Systems by M J Lewis

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: 9781855732728
Publisher: Elsevier Science
Publication date: 01/28/1990
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Series , #23
Pages: 465
Product dimensions: 6.69(w) x 9.06(h) x (d)

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.

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