Servng as an introduction to the physical properties of foods and the physics involved in food processing, this book provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for doing food processing calculations. The density of Golden Delicious apples, the porosity of rape seed, the hardness of spaghetti, the viscosity of custard or the diffusion rate of sulphur dioxide into fresh vegetables are examples of the properties which can be found or calculated with the help of this book and its list of references. Some experimental methods are also described, helping to provide answers where data is not readily avaiable.

Physical properties of foods and food processing systems

Engineering & Transportation

Michael J. Lewis

Engineering

Taylor & Francis Ltd

E. Francis Baldwin, Architect: The B&O, Baltimore, and Beyond

Arts & Photography

Herbert H. Harwood, Jr.

Carlos P. Avery

Architecture

Baltimore Architecture Foundation

High Temperature Processing of Milk and Milk Products

Wiley/Blackwell

Managing Concentrated Stock Wealth: An Advisor's Guide to Building Customized Solutions (Bloomberg Financial)

Tim Kochis

Bloomberg Press

Managing Concentrated Stock Wealth: An Advisor's Guide to Building Customized Solutions

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Books by Michael J. Lewis