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BookBook
George D Saravacos and Zacharias B Maroulis

Transport Properties of Foods

Series : Food Science and Technology Volume: 111
 
price: € 141,00


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Transport Properties of Foods

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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. Provides 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.

PARTIAL CONTENTS: Transport Properties of Gases and Liquids. Food Structure and Transport Properties . Rheological Properties of Fluid Foods. Transport of Water in Food Materials. Moisture Diffusivity Compilation of Literature Data for Food Materials. Diffusivity and Permeability of Small Solutes in Food Systems. Thermal Conductivity and Diffusivity of Foods. Heat and Mass Transfer Coefficients in Food Systems. Appentix: Notation
 
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English | hardcover | 432 pages | Dekker | 2001

Article-No.: 11001 (please indicate at further inquiry)



category(ies): Methods:process engineering



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