Viscosity of Fruit Juices
Experimental & Modeling
Seiten
2011
Nova Science Publishers Inc (Verlag)
978-1-61209-525-7 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-61209-525-7 (ISBN)
Viscosity of Fruit Juices
Modeling, optimisation and automation of food processes is difficult due to the complexity of the raw materials and products involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents current research on the effect these factors on fruit juices.
Modeling, optimisation and automation of food processes is difficult due to the complexity of the raw materials and products involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents current research on the effect these factors on fruit juices.
Introduction; Viscosity Measurements; Discussion of Available Experimental Viscosity Data for Fruit Juices; Modeling, Prediction & Correlation Techniques; Conclusion; Index.
Zusatzinfo | Illustrations, unspecified |
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Verlagsort | New York |
Sprache | englisch |
Maße | 230 x 155 mm |
Gewicht | 184 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-61209-525-9 / 1612095259 |
ISBN-13 | 978-1-61209-525-7 / 9781612095257 |
Zustand | Neuware |
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