Food Physics

Physical Properties — Measurement and Applications

  • Ludger O. Figura
  • Arthur A. Teixeira

Table of contents

  1. Front Matter
    Pages I-XV
  2. Pages 1-39
  3. Pages 41-72
  4. Pages 117-206
  5. Pages 207-232
  6. Pages 233-255
  7. Pages 257-331
  8. Pages 333-351
  9. Pages 353-372
  10. Pages 391-416
  11. Pages 417-426
  12. Pages 427-443
  13. Pages 445-468
  14. Pages 469-513
  15. Back Matter
    Pages 515-550

About this book


Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.

This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries.


Cosmetics Food FoodChemistry FoodScience PhysicalProperties ProductionEngineering Rhe production engineering

Authors and affiliations

  • Ludger O. Figura
    • 1
  • Arthur A. Teixeira
    • 2
  1. 1.Hochschule BremerhavenUniversity of Applied SciencesBremerhavenGermany
  2. 2.Agricultural and Biological Engineering DepartmentUniversity of FloridaGainesvilleUSA

Bibliographic information