Overview
- First textbook in this field of increasing importance for the food and cosmetics industries
- Indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries
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Table of contents (15 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries.
Authors and Affiliations
Bibliographic Information
Book Title: Food Physics
Book Subtitle: Physical Properties - Measurement and Applications
Authors: Ludger O. Figura, Arthur A. Teixeira
DOI: https://doi.org/10.1007/978-3-540-34194-9
Publisher: Springer Berlin, Heidelberg
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Berlin Heidelberg 2007
Hardcover ISBN: 978-3-540-34191-8Published: 30 August 2007
eBook ISBN: 978-3-540-34194-9Published: 24 August 2007
Edition Number: 1
Number of Pages: XV, 550
Topics: Food Science, Physical Chemistry, Classical and Continuum Physics, Industrial and Production Engineering