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Food Physics - Physical Properties - Measurement and Application

English · Hardback

Description

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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.
This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries.

List of contents

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.

Summary

This, the first textbook in the field, describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. 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.

Product details

Authors Ludge Figura, Ludger Figura, Ludger O. Figura, Arthur A Teixeira, Arthur A. Teixeira
Publisher Springer, Berlin
 
Languages English
Product format Hardback
Released 04.09.2007
 
EAN 9783540341918
ISBN 978-3-540-34191-8
No. of pages 550
Weight 968 g
Illustrations XV, 550 p.
Subject Natural sciences, medicine, IT, technology > Technology > Chemical engineering

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