Engineering Properties of Foods

Updated and expanded, Engineering Properties of Foods, Third Edition defines food properties and provides the necessary theoretical background for each property. It evaluates the usefulness of each property in the design and operation of important food processing equipment. The editor provides insight into many foods that help perform order-of-magnitude studies. More comprehensive than ever, this third edition offers seven new chapters and complete rewrites of several others. The...
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Updated and expanded, Engineering Properties of Foods, Third Edition defines food properties and provides the necessary theoretical background for each property. It evaluates the usefulness of each property in the design and operation of important food processing equipment. The editor provides insight into many foods that help perform order-of-magnitude studies. More comprehensive than ever, this third edition offers seven new chapters and complete rewrites of several others. The chapters follow a consistent format, so that each includes an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications.