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 is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. 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. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.

Zielgruppe

Graduate

Autoren/Hrsg.

Sahin, Serpil

Sumnu, Servet Gülüm

Fachgebiete

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

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.