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
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Description
Description
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.
Readership
Readership
Food scientists, technologists, manufacturers, and processors
Table of contents
Table of contents
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.
Review quotes
Review quotes
"An excellent choice as a textbook."—Food Technology
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 1990
- Language: English
About the author
About the author
ML
M J Lewis
Affiliations and expertise
University of Reading, UKView book on ScienceDirect
View book on ScienceDirect
Read Physical Properties of Foods and Food Processing Systems on ScienceDirect