Engineering Properties of Foods

Taylor & Francis Group, LLC, Fourth Edition 2014. — 782 p.The book is concentrated on the clear physical understanding of the properties and their variations, supplemented by representative data. It avoided extensive data collection, for which electronic formats are likely to be more suitable. By providing a succinct presentation of each property in a consistent format, the book is useful to students as well as professionals. As computer-aided engineering (modeling) is becoming more commonplace, the primary use of food properties data is expected to be in computer modeling of food processes. Data correlations with composition of food and temperature are particularly useful in this context since they allow easy inclusion of variation of properties in computer models. In the book are included such correlations as much as possible.