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Food physicsphysical properties - measurement and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food physicsby Ludger O. Figura, Arthur A. Teixeira.
其他題名:	physical properties - measurement and applications /
作者:	Figura, Ludger O.
其他作者:	Teixeira, Arthur A.
出版者:	Cham :Springer International Publishing :2023.
面頁冊數:	xi, 637 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Food.
電子資源:	https://doi.org/10.1007/978-3-031-27398-8
ISBN:	9783031273988$q(electronic bk.)

Food physicsphysical properties - measurement and applications /
Figura, Ludger O.

Food physicsphysical properties - measurement and applications /[electronic resource] :by Ludger O. Figura, Arthur A. Teixeira. - Second edition. - Cham :Springer International Publishing :2023. - xi, 637 p. :ill., digital ;24 cm.

Chapter 1: Water Activity -- Chapter 2: Mass and Density -- Chapter 3: Disperse Systems -- Chapter 4: Rheology -- Chapter 5: Texture -- Chapter 6: Interfaces -- Chapter 7: Permeability -- Chapter 8: Thermal Properties -- Chapter 9: Electrical Properties -- Chapter 10: Magnetic Properties -- Chapter 11: Electromagnetic Properties -- Chapter 12: Optical Properties -- Chapter 13: UV and X-rays -- Chapter 14: Radioactivity -- Chapter 15: Acoustic Properties -- Chapter 16: Online Sensors.

This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. 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 the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today's food, pharmaceutical and cosmetics industries, as well as related quality control activities. Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes, examples, and chapter-end summaries. This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry.

ISBN: 9783031273988$q(electronic bk.)

Standard No.: 10.1007/978-3-031-27398-8doiSubjects--Topical Terms:

216150
Food.

LC Class. No.: TX541 / .F5251 2023

Dewey Class. No.: 664.00153

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505 0 $a Chapter 1: Water Activity -- Chapter 2: Mass and Density -- Chapter 3: Disperse Systems -- Chapter 4: Rheology -- Chapter 5: Texture -- Chapter 6: Interfaces -- Chapter 7: Permeability -- Chapter 8: Thermal Properties -- Chapter 9: Electrical Properties -- Chapter 10: Magnetic Properties -- Chapter 11: Electromagnetic Properties -- Chapter 12: Optical Properties -- Chapter 13: UV and X-rays -- Chapter 14: Radioactivity -- Chapter 15: Acoustic Properties -- Chapter 16: Online Sensors.
520 $a This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. 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 the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today's food, pharmaceutical and cosmetics industries, as well as related quality control activities. Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes, examples, and chapter-end summaries. This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry.
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