Logo - springer
Slogan - springer

Food Science & Nutrition | Food Physics - Physical Properties - Measurement and Applications

Food Physics

Physical Properties - Measurement and Applications

Figura, Ludger, Teixeira, Arthur A.

2007, XV, 550 p.

Available Formats:
eBook
Information

Springer eBooks may be purchased by end-customers only and are sold without copy protection (DRM free). Instead, all eBooks include personalized watermarks. This means you can read the Springer eBooks across numerous devices such as Laptops, eReaders, and tablets.

You can pay for Springer eBooks with Visa, Mastercard, American Express or Paypal.

After the purchase you can directly download the eBook file or read it online in our Springer eBook Reader. Furthermore your eBook will be stored in your MySpringer account. So you can always re-download your eBooks.

 
$109.00

(net) price for USA

ISBN 978-3-540-34194-9

digitally watermarked, no DRM

Included Format: PDF

download immediately after purchase


learn more about Springer eBooks

add to marked items

Hardcover
Information

Hardcover version

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$139.00

(net) price for USA

ISBN 978-3-540-34191-8

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

Softcover
Information

Softcover (also known as softback) version.

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.

 
$139.00

(net) price for USA

ISBN 978-3-642-07060-0

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days


add to marked items

  • First textbook in this field of increasing importance for the food and cosmetics industries
  • Indispensable for students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries
  • Starts with the very basics – and focuses on the needs of practitioners without omitting important basic principles

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles.

Food Physics deals with the physical properties of food, food ingredients and their measurement.

Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food.

The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.

Content Level » Professional/practitioner

Keywords » Cosmetics - Food - FoodChemistry - FoodScience - PhysicalProperties - ProductionEngineering - Rhe - production engineering

Related subjects » Classical Continuum Physics - Food Science & Nutrition - Physical Chemistry - Production & Process Engineering

Table of contents 

Water Activity.- Mass and Density.- Geometric Properties: Size and Shape.- Rheological Properties.- Interfacial Phenomena.- Permeability.- Thermal Properties.- Electrical Properties.- Magnetic Properties.- Electromagnetic Properties.- Optical Properties.- Acoustical Properties.- Radioactivity.- On-Line Sensing.- Appendices.-

Popular Content within this publication 

 

Articles

Read this Book on Springerlink

Services for this book

New Book Alert

Get alerted on new Springer publications in the subject area of Food Science.