Food Physics - Physical Properties - Measurement and Applications
Figura, Ludger O., Teixeira, Arthur A.
This is the first textbook in this field of increasing importance for the food and cosmetics 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.
Hardcover 550 pp ISBN 9783540341918
Food Physics deals with the physical properties of food, food ingredients and their measurement.
Physical properties of food play a key role in all fields where modern technological processes are
applied for the generation of food raw materials and the production of food.
The determination of physical properties of food and related products are a pre-requisite for planning,
production engineering and automation processes in today's food, pharmaceutical and cosmetics industries
as well as in all related quality control activities.
Written for students in food technology or agricultural sciences; engineers, physicists, chemists, biologists,
technologists and technicians in food and cosmetics industries and related branches; practitioners in the
quality control in food, pharma and cosmetics industry; engineers and technicians in mechanical engineering
and process technology
To find similar publications, click on a keyword below:
- Mass and Density.
- Geometric Properties: Size and Shape.
- Interfacial Phenomena.
- Thermal Properties.
- Magnetic Properties.
- Electromagnetic Properties.
- Optical Properties.
- On-Line Sensing.
: analytical methods
: food science