Physical properties of foods and food processing systems
著者
書誌事項
Physical properties of foods and food processing systems
E. Horwood, 1990
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Servng as an introduction to the physical properties of foods and the physics involved in food processing, this book provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for doing food processing calculations. The density of Golden Delicious apples, the porosity of rape seed, the hardness of spaghetti, the viscosity of custard or the diffusion rate of sulphur dioxide into fresh vegetables are examples of the properties which can be found or calculated with the help of this book and its list of references. Some experimental methods are also described, helping to provide answers where data is not readily avaiable.
目次
- Units and dimensions
- density and specific gravity
- properties of fluids
- hydrostatics and dynamics
- viscosity
- solid rheology and texture
- surface proerties
- introducton 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.
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