Transport Properties of Foods

1st Edition

George D. Saravacos, Zacharias B. Maroulis

CRC Press
Published June 4, 2001
Reference - 432 Pages
ISBN 9780824706135 - CAT# DK1848
Series: Food Science and Technology

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Summary

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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