Description
Physical Properties of Foods is a specialized textbook in the Food Science Text Series that provides an in-depth examination of the fundamental physical characteristics of food materials. The book covers essential topics including density, porosity, color, texture, viscosity, and thermal properties that are critical to food processing, preservation, and quality control.
Authored by Serpil Sahin and Servet Gulum Sumnu, this Springer Verlag publication serves as an authoritative resource for understanding how physical properties influence food processing operations and final product quality. The text combines theoretical concepts with practical applications, making it invaluable for food science students, researchers, and industry professionals. Each chapter addresses measurement techniques, theoretical background, and real-world applications in food engineering and technology.
The book bridges the gap between fundamental food science principles and their practical implementation in food manufacturing and quality assurance, providing readers with essential knowledge for optimizing food processes and developing improved food products.
Reviews
There are no reviews yet.