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Transport Properties of Foods (Food Science and Technology), by George D. Saravacos, Zacharias B. Maroulis
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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.
- Sales Rank: #6592443 in Books
- Published on: 2001-06-04
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 6.25" w x 1.00" l, 1.44 pounds
- Binding: Hardcover
- 432 pages
Review
." . .a useful reference work that ought to appear on the shelves of libraries." ---Institute of Food Science and Technology ." . .enshrines so much of the thinking and philosophy of contemporary food engineering. . ..a splendid basis for an extensive treatise on the subject." ---IChemE
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