Physical Properties of Foods

• Main Authors: Sahin, Serpil (Author), Sumnu, Servet Gülüm (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York, 2006.
• Series: Food Science Text Series,
• Subjects: Chemistry.; Food > Biotechnology.; Physical chemistry.; Agriculture.; Food Science.; Chemistry/Food Science, general.; Physical Chemistry.

Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. Basic definitions and...

Table of Contents:

• 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.