1st Edition
Transport Properties of Foods
434 Pages
by
CRC Press
432 Pages
by
CRC Press
Also available as eBook on:
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... Read more
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.
Biography
Zacharias B. Maroulis, George D. Saravacos
". . .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
