Food Physics - Physical Properties - Measurement and Applications

Figura, Ludger O., Teixeira, Arthur A. 
Springer  2007  

Hardcover  550 pp  ISBN 9783540341918      £90.00
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.

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


  • Water Activity.
  • Mass and Density.
  • Geometric Properties: Size and Shape.
  • Rheological Properties.
  • Interfacial Phenomena.
  • Permeability.
  • Thermal Properties.
  • Electrical Properties.
  • Magnetic Properties.
  • Electromagnetic Properties.
  • Optical Properties.
  • Acoustical Properties.
  • Radioactivity.
  • On-Line Sensing.
  • Appendices.
To find similar publications, click on a keyword below:
Springer : analytical methods : food science : physics : rheology

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