Food Science Text Series

Sahin, Serpil; Sumnu, Servet Gülüm

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.

Details

Published by: Springer

Publication Date: 2006-05-24

Format: Hardcover

ISBN-13: 9780387307800

DOI: 10.1007/0-387-30808-3

Dimensions: 254cm x178cm

Pages: 254