Items related to Physical properties of foods and food processing systems
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.
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An excellent choice as a textbook., Food Technology
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- PublisherTaylor & Francis Ltd
- Publication date1990
- ISBN 10 013666850X
- ISBN 13 9780136668503
- BindingPaperback
- Number of pages462
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Physical Properties: Food and Food Processing Systems
Published by
Taylor & Francis Ltd
(1990)
ISBN 10: 013666850X
ISBN 13: 9780136668503
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Softcover
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