Physical Properties: Food and Food Processing Systems - Couverture souple

Lewis, M. J.

Couverture souple

ISBN 10 : 013666850X ISBN 13 : 9780136668503

Editeur : Taylor & Francis Ltd, 1990

Synopsis

Servng as an introduction to the physical properties of foods and the physics involved in food processing, this book provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for doing food processing calculations. The density of Golden Delicious apples, the porosity of rape seed, the hardness of spaghetti, the viscosity of custard or the diffusion rate of sulphur dioxide into fresh vegetables are examples of the properties which can be found or calculated with the help of this book and its list of references. Some experimental methods are also described, helping to provide answers where data is not readily avaiable.

A propos du livre

Présentation de l'éditeur

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Revue de presse

An excellent choice as a textbook., Food Technology

Détails de l'édition

• Éditeur: Taylor & Francis Ltd
• Date d'édition: 1990
• Langue: anglais
• ISBN 10: 013666850X
• ISBN 13: 9780136668503
• Reliure: Broché
• Nombre de pages: 462
• Coordonnées du fabricant: non disponible
• Personne responsable: HACHETTE LIVRE SA; https://www.hachette.fr/; ; 1 AVENUE GUTENBERG; MAUREPAS CEDEX; 78319; France