Physical Properties of Foods and Food Processing Systems

M. J. Lewis (Autor)

Buch | Softcover

480 Seiten

1990
Woodhead Publishing Ltd (Verlag)
978-1-85573-272-8 (ISBN)

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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.

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.

Erscheint lt. Verlag	13.7.1998
Reihe/Serie	Woodhead Publishing Series in Food Science, Technology and Nutrition
Verlagsort	Cambridge
Sprache	englisch
Gewicht	700 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-85573-272-6 / 1855732726
ISBN-13	978-1-85573-272-8 / 9781855732728
Zustand	Neuware