Physical Properties of Foods
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ISBN-13:
9780387307800
Veröffentl:
2006
Erscheinungsdatum:
24.05.2006
Seiten:
254
Autor:
Serpil Sahin
Gewicht:
649 g
Format:
265x185x19 mm
Sprache:
Englisch
Beschreibung:
Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.
This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.
Size, Shape, Volume, and Related Physical Attributes.- Rheological Properties of Foods.- Thermal Properties of Foods.- Electromagnetic Properties.- Water Activity and Sorption Properties of Foods.- Surface Properties of Foods.
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