Physical Properties of Foods and Food Processing Systems - Couverture rigide

Couverture rigide

ISBN 10 : 3527262180 ISBN 13 : 9783527262182

Editeur : Wiley-VCH Verlag GmbH, 1986

Synopsis

This introduction to the physical properties of foods and the physics involved in food processing is written for those with an ordinary understanding of physics and mathematics and a rudimentary knowledge of the principles of differentiation, integration, logarithms, and exponential functions. The author provides numerical values for the properties of foods that are necessary to solve food processing calculations or to select the most appropriate equipment. He also describes some experimental methods that help to provide answers where data are not readily available. The book contains ample reference to more advanced treatments and authoritative reviews.

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: Wiley-VCH Verlag GmbH
• Date d'édition: 1986
• Langue: anglais
• ISBN 10: 3527262180
• ISBN 13: 9783527262182
• Reliure: Relié
• Nombre de pages: 465
• Éditeur: Lewis M. J.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible