Physical Properties of Foods and Food Processing Systems
- 1 Edición - 1 de enero de 1990
- Última edición
- Autor: M J Lewis
- Idioma: Inglés
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… Leer más
Descripción
Descripción
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.
De interès para
De interès para
Food scientists, technologists, manufacturers, and processors
Índice
Índice
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.
Reseñas
Reseñas
"An excellent choice as a textbook."—Food Technology
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de enero de 1990
- Idioma: Inglés
Sobre el autor
Sobre el autor
ML
M J Lewis
Afiliaciones y experiencia
University of Reading, UKVer libro en ScienceDirect
Ver libro en ScienceDirect
Lee Physical Properties of Foods and Food Processing Systems en ScienceDirect