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✦   LIBER   ✦

[Food Science Text Series] Physical Properties of Foods || Water Activity and Sorption Properties of Foods

✍ Scribed by Sahin, Serpil

Book ID
121698430
Publisher
Springer New York
Year
2006
Tongue
English
Weight
487 KB
Edition
2006
Category
Article
ISBN
038730780X

No coin nor oath required. For personal study only.

✦ Synopsis

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 GΓΌlΓΌm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering.

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