Physical properties of foods and food processing systems
Author(s)
Bibliographic Information
Physical properties of foods and food processing systems
（Ellis Horwood series in food science and technology）
VCH , E. Horwood, 1987
- VCH, Deerfield Bearch, Fl
- VCH, Weinheim
Available at 5 libraries
Note
Bibliography: p. 446-458
Includes index
Description and Table of Contents
Description
This introduction to the physical properties of foods and the physics involved in food processing is written for those with an ordinary understanding of physics and mathematics and a rudimentary knowledge of the principles of differentiation, integration, logarithms, and exponential functions. The author provides numerical values for the properties of foods that are necessary to solve food processing calculations or to select the most appropriate equipment. He also describes some experimental methods that help to provide answers where data are not readily available. The book contains ample reference to more advanced treatments and authoritative reviews.
Table of Contents
- Units and Dimensions
- Density and Specific Gravity
- Properties of Fluids, Hydrostatics and Dynamics
- Viscosity
- Solid Rheology and Texture
- Surface Properties
- Introduction to Thermodynamic and Thermal Properties
- Sensible and Latent Heat Changes
- Heat Transfer Mechanisms
- Unsteady-state Heat Transfer
- Properties of Gases and Vapours
- Electrical Properties
- Diffusion and Mass Transfer
- Bibliography and references
- Index.
by "Nielsen BookData"