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Ignacio Arana (Ed.) - Physical Properties of Foods: Novel Measurement Techniques and Applications - 9781138198487 - V9781138198487
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Physical Properties of Foods: Novel Measurement Techniques and Applications

€ 118.39
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Description for Physical Properties of Foods: Novel Measurement Techniques and Applications Paperback. Editor(s): Arana, Ignacio. Series: Contemporary Food Engineering. Num Pages: 420 pages, 103 black & white illustrations, 26 black & white tables. BIC Classification: TDCT. Category: (G) General (US: Trade); (U) Tertiary Education (US: College). Dimension: 235 x 156. .

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties ... Read more

The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods.

With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.

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Product Details

Format
Paperback
Publication date
2016
Publisher
Taylor & Francis Ltd United Kingdom
Number of pages
420
Condition
New
Series
Contemporary Food Engineering
Number of Pages
420
Place of Publication
London, United Kingdom
ISBN
9781138198487
SKU
V9781138198487
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1

Reviews for Physical Properties of Foods: Novel Measurement Techniques and Applications
"Aside from food engineers and scientists benefitting from the information in this book, nutritionists and clean-food advocates will benefit from the data presented. It will give them a better understanding of diagnostic testing and measurements, as well as quality of food products presented to consumers."—Reader Views "Aside from food engineers and scientists benefitting from the information in this book, nutritionists ... Read more

Goodreads reviews for Physical Properties of Foods: Novel Measurement Techniques and Applications


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