Transport Properties of Foods

£ 240


Author: George D. Saravacos

Vol/Edition: First Edition

Isbn: 9780824706135

Lang: English

Year: 2001

Publisher: CRC Press


This study covers all the transport properties of food materials and systems – exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

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