- ホーム
- > 洋書
- > ドイツ書
- > Non-Fiction Books/Guidebooks
- > Food & Drinking
- > nutrition science, gastronomy, hotel business
基本説明
A textbook for undergraduate students. 6 main categories: physical attributes (size, shape, volume, and density), rheological properties, thermal properties, electromagnetic properties, water activity and sorption and surface properties in this book.
Full Description
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Contents
Size, Shape, Volume, and Related Physical Attributes.- Rheological Properties of Foods.- Thermal Properties of Foods.- Electromagnetic Properties.- Water Activity and Sorption Properties of Foods.- Surface Properties of Foods.
