Ebook: Food Physics: Physical Properties — Measurement and Applications
- Tags: Food Science, Physical Chemistry, Mechanics Fluids Thermodynamics, Industrial and Production Engineering
- Year: 2007
- Publisher: Springer-Verlag Berlin Heidelberg
- Edition: 1
- Language: English
- pdf
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.
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.
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.
Content:
Front Matter....Pages I-XV
Water Activity....Pages 1-39
Mass and Density....Pages 41-72
Geometric Properties: Size and Shape....Pages 73-115
Rheological Properties....Pages 117-206
Interfacial Phenomena....Pages 207-232
Permeability....Pages 233-255
Thermal Properties....Pages 257-331
Electrical Properties....Pages 333-351
Magnetic Properties....Pages 353-372
Electromagnetic Properties....Pages 373-389
Optical Properties....Pages 391-416
Acoustical Properties....Pages 417-426
Radioactivity....Pages 427-443
On-line Sensing....Pages 445-468
Appendices....Pages 469-513
Back Matter....Pages 515-550
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.
Content:
Front Matter....Pages I-XV
Water Activity....Pages 1-39
Mass and Density....Pages 41-72
Geometric Properties: Size and Shape....Pages 73-115
Rheological Properties....Pages 117-206
Interfacial Phenomena....Pages 207-232
Permeability....Pages 233-255
Thermal Properties....Pages 257-331
Electrical Properties....Pages 333-351
Magnetic Properties....Pages 353-372
Electromagnetic Properties....Pages 373-389
Optical Properties....Pages 391-416
Acoustical Properties....Pages 417-426
Radioactivity....Pages 427-443
On-line Sensing....Pages 445-468
Appendices....Pages 469-513
Back Matter....Pages 515-550
....