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Physical properties of foods
Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. Basic definitions and...
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| Auteurs principaux : | , |
|---|---|
| Format : | Livre |
| Langue : | anglais |
| Titre complet : | Physical properties of foods / edited by Serpil Sahin, Servet Gulum Sumnu |
| Publié : |
New York, NY :
Springer New York
, [20..] Cham : Springer e-books Springer Nature |
| Collection : | Food science text series (Print) |
| Titre de l'ensemble : | Food Science Texts Series |
| Accès en ligne : |
Accès Nantes Université
Accès direct soit depuis les campus via le réseau ou le wifi eduroam soit à distance avec un compte @etu.univ-nantes.fr ou @univ-nantes.fr |
| Note sur l'URL : | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex |
| Condition d'utilisation et de reproduction : | Conditions particulières de réutilisation pour les bénéficiaires des licences nationales : https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |
| Contenu : | 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 |
| Sujets : | |
| Documents associés : | Autre format:
Physical properties of foods |
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| 330 | |a Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. 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 area 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. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties. About the authors Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University s Department of Food Engineering | ||
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