Food Physics Physical Properties - Measurement and Applications
-
- Hardcover ausgewählt
- Taschenbuch
- eBook
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Sprache:Englisch
-
Verlag:Springer Berlin
- Springer Fr. 181.00
- Springer Berlin Fr. 162.00 ausgewählt
Fr. 162.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
30.08.2007
Abbildungen
XV, 550 p.
Verlag
Springer BerlinSeitenzahl
550
Maße (B/H)
15.5/23.5 cm
Gewicht
1010 g
Auflage
2007
Sprache
Englisch
ISBN
978-3-540-34191-8
Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.
This book 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.
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