Food Physics

Physical Properties - Measurement and Applications
2. Auflage 2023
ISBN: 978-3-031-27397-1
Verlag: Springer

Buch, Englisch, 637 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1133 g

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Zielgruppe

Upper undergraduate

Autoren/Hrsg.

Figura, Ludger O.

Teixeira, Arthur A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Physik Angewandte Physik Biophysik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Biowissenschaften Angewandte Biologie Biophysik
• Naturwissenschaften Chemie Physikalische Chemie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik

Inhaltsverzeichnis

Food Physics  2nd edition

Table of contents (chapters):

1 Water Activity

2 Mass and Density

3 Disperse  Systems

4 Rheology

5 Texture

6 Interfaces

7 Permeability

8 Thermal Properties

9 Electrical Properties

10 Magnetic Properties

11 Electromagnetic Properties

12 Optical Properties

13 UV and X-rays

14 Radioactivity

15 Acoustic Properties

16 Online Sensors

Über Autor(innen)

Ludger O. Figura is a Professor of Food Engineering at the University of Applied Sciences in Osnabrueck, Germany. He has been teaching Food Physics in the Food Science and Technology curriculum for more than 20 years. He studied Chemistry and Physics at the Technical University, Braunschweig, Germany where he received his doctorate in the field of Physical Chemistry. From 1989 to 1995 he was leader of the Food Physics Group at the German Institute of Food Technology (DIL) where he was directing food industry research projects.He was a visiting researcher to the USA, South Korea and India and set up summer schools and industry seminars. His research interests are thermal analysis and second order transitions of carbohydrates and related food ingredients. In 2014 he was listed among 350 leading scientists in Thermal Analysis and Calorimetry.

Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, where he has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.