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Book Cover
Book
Author Lewis, M. J. (Michael John), 1949-

Title Physical properties of foods and food processing systems / M.J. Lewis
Published New York : E. Horwood, 1990

Copies

Location Call no. Vol. Availability
 MELB  664 Phy 1990  UNAVAILABLE C19
Description 465 pages : illustrations ; 24 cm
Series Woodhead Publishing series in food science, technology and nutrition ; 23
Woodhead Publishing in food science, technology, and nutrition ; 23
Contents Units and dimensions-- Density and specific gravity-- Fluids-- Viscosity-- Rheology and texture-- Surface properties-- Thermodynamics-- Heat changes/transfer-- Gases and vapours-- Electrical properties-- Diffusion and mass transfer
Summary This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations. This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations
Analysis Food Physical properties
Notes Previously published in 1987 (BCN 80337)
Bibliography Includes bibliographical references (pages [446]-458) and index
Notes Also available via the World Wide Web
Subject Food industry and trade.
Food -- Analysis -- Statistics.
Food -- Analysis.
Food -- Composition -- Statistics.
Food -- Composition.
Food -- Testing.
Food.
Rheology.
LC no. 90005129
ISBN 013666850X