Physical Properties of Foods

1. Auflage. Softcover version of original hardcover Auflage 2006
ISBN: 978-1-4419-2154-3
Verlag: Springer

Buch, Englisch, 254 Seiten, Paperback, Format (B × H): 178 mm x 254 mm, Gewicht: 518 g

Reihe: Food Science Text Series

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Zielgruppe

Graduate

Autoren/Hrsg.

Sumnu, Servet Gülüm

Sahin, Serpil

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Getreideanbau
• Naturwissenschaften Chemie Physikalische Chemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Chemie Allgemein
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Agrarwissenschaften Tierhaltung Milchviehhaltung

Inhaltsverzeichnis

Size, Shape, Volume, and Related Physical Attributes.- Rheological Properties of Foods.- Thermal Properties of Foods.- Electromagnetic Properties.- Water Activity and Sorption Properties of Foods.- Surface Properties of Foods.

Über Autor(innen)

Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering.