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Autor: Ludger O. Figura
ISBN-13: 9783540341918
Einband: Buch
Seiten: 550
Gewicht: 965 g
Format: 243x164x37 mm
Sprache: Englisch

Food Physics

Physical Properties of Food - Measurement and Applications, Academic/professional/technical: Undergraduate. Academic/professional/technical: Postgraduate. Academic/professional/technical: Research and professional
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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.
This, the first textbook in the field, 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. 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.
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.-
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food 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. 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. Food Physics deals with the physical properties of food, food ingredients and their measurement.

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Autor: Ludger O. Figura
ISBN-13 :: 9783540341918
ISBN: 3540341919
Erscheinungsjahr: 01.08.2007
Verlag: Springer-Verlag GmbH
Gewicht: 965g
Seiten: 550
Sprache: Englisch
Sonstiges: Buch, 243x164x37 mm, 131 illus., 208 tab.