Physical Properties of Foods

Novel Measurement Techniques and Applications
Herausgeber: Arana, Ignacio

• Gebundenes Buch

Produktbeschreibung

This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products.

Produktdetails

• Verlag: Taylor and Francis
• Seitenzahl: 420
• Erscheinungstermin: 27. Februar 2012
• Englisch
• Abmessung: 236mm x 157mm x 25mm
• Gewicht: 726g
• ISBN-13: 9781439835364
• ISBN-10: 1439835365
• Artikelnr.: 32899041

Autorenporträt

Ignacio Arana

Inhaltsangabe

Basics of Electronic, Nondestructive Technologies for the Assessment of
Physical Characteristics of Foods. Rheological Properties of Foods.
Textural Properties of Foods. Optical Properties of Foods. Electrical
Properties of Foods. Thermodynamic Properties of Agricultural Products
Processes. Flow Properties of Foods. The Acoustic Properties Applied to the
Determination of Internal Quality Parameters in Fruits and Vegetables.
Medical Diagnostic Theory Applied to Food Technology. Mechanical Damage of
Foods. Measurement of Physical Properties of Fruits Using Image Analysis.
Novel Measurement Techniques of Physical Properties of Vegetables. Physical
Properties of Cereal Products: Measurement Techniques and Applications.
Physical Properties of Meat and Meat Products: Measurement Techniques and
Application. Physical Properties of Dairy Products. Index.