Physical Properties of Foods and Food Processing Systems
- 1st Edition - January 1, 1990
- Latest edition
- Author: M J Lewis
- Language: English
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… Read more
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.
Food scientists, technologists, manufacturers, and processors
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.
"An excellent choice as a textbook."—Food Technology
- Edition: 1
- Latest edition
- Published: January 1, 1990
- Language: English
ML
M J Lewis
Affiliations and expertise
University of Reading, UKRead Physical Properties of Foods and Food Processing Systems on ScienceDirect