Physical Properties Of Foods (food Science Text Series)
by Serpil Sahin /
2006 / English / PDF
3.4 MB Download
This book provides a fundamental understanding of physical
properties of foods. It is the first textbook in this area and
combines engineering concepts and physical chemistry. 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.
This book provides a fundamental understanding of physical
properties of foods. It is the first textbook in this area and
combines engineering concepts and physical chemistry. 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.
