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.
". . .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."
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.