Transport Properties of Foods (Food Science and Technology)

Features

• Cover Type: Hard Cover with 432 pages
• Published by: CRC
• Edition: 1st Edition June 15, 2001
• Written in: English
• ISBN 10 Number: 0824706137
• ISBN 13 Number: 978-0824706135
• Book Dimensions: 9.3 x 6.3 x 1 inches
• Weighs: 1.4 pounds

Product Review
"…a useful reference work that ought to appear on the shelves of libraries." -- Institute of Food Science and Technology

"…enshrines much of the thinking and philosophy of contemporary food engineering….a splendid basis for an extensive treatise on the subject." -- IChemE

. . .a useful reference work that ought to appear on the shelves of libraries.
---Institute of Food Science and Technology
. . .enshrines so much of the thinking and philosophy of contemporary food engineering. . ..a splendid basis for an extensive treatise on the subject.
---IChemE

Product Description
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.