Physical properties of foods and food processing systems / M. J. Lewis.
By: Lewis, M. J. (Michael John) [author]
.
Material type: 
BookPublisher: Chichester, Sussex ; New York : Ellis Horwood, 1990Copyright date: ©1990Description: 465 pages : illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 013666850X (paperback).Subject(s): Food | Food -- Testing | Food industry and tradeDDC classification: 641.1 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Store Item | 641.1 (Browse shelf(Opens below)) | 1 | Available | 00018968 |
Enhanced descriptions from Syndetics:
An introduction to the physical properties of foods and the physics involved in food processing which provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for doing food processing calculations.
Includes bibliographical references (p. 446-458) and index.
Units and dimensions -- Density and specific gravity -- Properties of fluids, hydrostatics and dynamics -- Viscosity -- Solid rheology and texture -- Surface properties -- Introduction to thermodynamic and thermal properties -- Sensible and latent heat changes -- Heat transfer mechanisms -- Unsteady-state heat transfer -- Properties of gases and vapours -- Electrical properties -- Diffusion and mass transfer.