Physical Properties of Foods

  • Serpil Sahin
  • Servet Gülüm Sumnu

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages I-XIII
  2. Serpil Sahin, Servet Gülüm Sumnu
    Pages 1-37
  3. Serpil Sahin, Servet Gülüm Sumnu
    Pages 39-105
  4. Serpil Sahin, Servet Gülüm Sumnu
    Pages 107-155
  5. Serpil Sahin, Servet Gülüm Sumnu
    Pages 157-192
  6. Serpil Sahin, Servet Gülüm Sumnu
    Pages 193-228
  7. Serpil Sahin, Servet Gülüm Sumnu
    Pages 229-250
  8. Back Matter
    Pages 251-257

About this book

Introduction

Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.

This book provides a fundamental understanding of physical properties of foods. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized.

The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.

 

About the authors

Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering.

 

Keywords

chemistry food industry food science physical properties process engineering

Authors and affiliations

  • Serpil Sahin
    • 1
  • Servet Gülüm Sumnu
    • 2
  1. 1.Department of Food EngineeringMiddle East Technical UniversityAnkaraTurkey
  2. 2.Department of Food EngineeringMiddle East Technical UniversityAnkaraTurkey

Bibliographic information

  • DOI https://doi.org/10.1007/0-387-30808-3
  • Copyright Information Springer 2006
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-30780-0
  • Online ISBN 978-0-387-30808-1
  • Series Print ISSN 1572-0330
  • About this book