Engineering Properties of Foods

Food engineers describe physical, chemical, and biological properties of foods that are of practical importance and for which significant data exist. They emphasize a clear physical understanding of the properties with representative and sufficient data, rather than providing extensive data sets. New chapters to the third edition consider mass-volu.;Front Cover; Preface; The Editors; Contributors; Table of Contents; Chapter 1: Mass-Volume-Area Related Properties of Foods; Chapter 2: Rheological Properties of Fluid Foods; Chapter 3: Rheological Properties of Solid Foods; Chapter 4: Thermal Properties of Unfrozen Foods; Chapter 5: Thermal Properties of Frozen Foods; Chapter 6: Properties Relevant to Infrared Heating of Foods; Chapter 7: Thermodynamic Properties of Foods in Dehydration; Chapter 8: Mass Transfer Properties of Foods; Chapter 9: Physicochemical and Engineering Properties of Food in Membrane Separation Processes.