Physical Properties of Foods

2006. Auflage 2006
ISBN: 978-0-387-30780-0
Verlag: Springer

Buch, Englisch, 254 Seiten, Format (B × H): 185 mm x 265 mm, Gewicht: 1620 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.

Sahin, Serpil

Sumnu, Servet Gülüm

Fachgebiete

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

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.