Food Physics
Springer Berlin (Verlag)
978-3-642-07060-0 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics - and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Water Activity.- Mass and Density.- Geometric Properties: Size and Shape.- Rheological Properties.- Interfacial Phenomena.- Permeability.- Thermal Properties.- Electrical Properties.- Magnetic Properties.- Electromagnetic Properties.- Optical Properties.- Acoustical Properties.- Radioactivity.- On-Line Sensing.- Appendices.-
| Erscheint lt. Verlag | 14.10.2010 |
|---|---|
| Zusatzinfo | XV, 550 p. |
| Verlagsort | Berlin |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 828 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | Cosmetics • Food • FoodChemistry • FoodScience • Lebensmitteltechnologie; Handbuch/Lehrbuch • PhysicalProperties • Production Engineering • ProductionEngineering • Rhe |
| ISBN-10 | 3-642-07060-4 / 3642070604 |
| ISBN-13 | 978-3-642-07060-0 / 9783642070600 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
