Physical Properties of Foods and Food Processing Systems

M J Lewis (Author)

9781855732728, Elsevier Science

Paperback / softback, published 1 January 1990

480 pages
27 x 18 x 3 cm, 0.7 kg

"An excellent choice as a textbook." --Food Technology

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.

Subject Areas: Food & beverage technology [TDCT]