Transport Properties of Foods

George D. Saravacos, Zacharias B. Maroulis (Autoren)

Buch | Hardcover

434 Seiten

2001
Crc Press Inc (Verlag)
978-0-8247-0613-5 (ISBN)

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Covers various transport properties of food materials and systems - exploring moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. This book describes physical, mathematical or empirical models of the transport processes for each application.

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

Zacharias B. Maroulis, George D. Saravacos

Transport properties of simple fluids; structure of foods and food products; rheological properties of fluid foods; thermal conductivity and diffusivity of food materials; heat transfer coefficients in food systems; transport of water in food materials; transport of other small molecules in food materials; permeability of small molecules in food systems; mass transfer coefficients in food systems.

Erscheint lt. Verlag	4.6.2001
Reihe/Serie	Food Science and Technology
Verlagsort	Bosa Roca
Sprache	englisch
Maße	156 x 234 mm
Gewicht	680 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-0613-7 / 0824706137
ISBN-13	978-0-8247-0613-5 / 9780824706135
Zustand	Neuware