Food Physics: Physical Properties - Measurement and Applications

Voorkant
Springer Science & Business Media, 24 aug 2007 - 550 pagina's

Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.

This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries.

 

Inhoudsopgave

Water Activity
1
Mass and Density 41
40
Size and Shape
73
Rheological Properties
117
Interfacial Phenomena
207
Literature
231
Literature
254
Literature
327
Literature
371
Optical Properties
391
Acoustical Properties
417
Literature
442
Appendices
469
General Literature
515
Index
541
Copyright

Literature
350

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