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Serpil Sahin, Servet Gulum Sumnu, “Physical Properties of Foods”

Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.

This book provides a fundamental understanding of physical properties of foods. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized.

The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.

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	Science/Engineering Chemical Properties Handbook: Physical, Thermodynamics, Engironmental Transport, Safety & Health Related Properties for Organic ISBN: 0070734011Title: Chemical Properties Handbook: Physical, Thermodynamics, Engironmental Transport, Safety & Health Related Properties for Organic & Inorganic ChemicalAuthor: Carl YawsPublisher: McGraw-Hill ProfessionalPublication Date: ...
	Science/Engineering Engineering Properties of Foods, Third Edition Engineering Properties of Foods, Third EditionPublisher: CRC \| Pages: 768 \| 2005-04-26 \| ISBN 0824753283 \| PDF \| 3 MBTen years have passed since this reference’s last edition – making Engineering Properties of Foods, Third Edition the mu ...
	Family & Home Transport Properties of Foods (Food Science and Technology) George D. Saravacos, «Transport Properties of Foods (Food Science and Technology)»CRC Press \| ISBN: 0824706137 \| 2001-06-15 \| PDF \| 432 pages \| 13 MBReference and textbook covering all of the transport properties for food materials and sy ...
	Science/Engineering Polymers. Pt C: Physical Properties (Experimental Methods in the Physical Sciences) Polymers. Pt C: Physical Properties (Experimental Methods in the Physical Sciences)By R. A. FavaPublisher: Academic Pr \| 554 pages \| 1980-01 \| ISBN: 0124759580 \| PDF \| 22.98 MBPreview The thoroughness and dedication of Ronald Fava i ...
	Engineering Properties of Foods, Third Edition (Food Science and Technology) Author: M. A. Rao (Editor), Syed S.H. Rizvi (Editor), Ashim K. Datta (Editor)Publisher: CRC; 3 editionPublish Date: (April 26 2005)ISBN: 0824753283Pages: 768 Book DescriptionTen years have passed since this references last edition ...
	Physical Chemistry of Foods Physical Chemistry of Foods (Food Science and Technology) by Pieter WalstraPublisher: CRC Press; 1 edition (October 8, 2002) \| ISBN: 0824793552 \| Pages: 832 \| PDF \| 8.5 MBExploring the structure and physical and chemical properties of s ...

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