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Transport properties of foods.

Author(s) : SARAVACOS G. D., MAROULIS Z. B.

Type of monograph: Book

Summary

This book in the Food science and technology series covers the transport properties of food materials and systems: viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport of small molecules, permeability of small molecules, and heat and mass transfer coefficients. Extract from the table of contents: transport properties of gases and liquids (analogies and molecular basis of transport processes: ideal gases, thermodynamic quantities, real gases; prediction of transport properties of fluids; tables and data banks of transport properties); food structure and transport properties; rheological properties of fluid foods (models: effect of temperature and concentration; viscometric measurements; rheological data); transport of water in food materials (diffusion of water in solids; determination of mass diffusivity in solids; moisture diffusivity in model food materials: effect of temperature; drying mechanisms; water transport in foods; moisture diffusivity compilation of literature data for food materials; diffusivity and permeability of small solutes in food systems; thermal conductivity and diffusivity of foods (measurement, data: unfrozen foods, frozen foods, analogy of heat and mass diffusivity; modelling of thermal transport properties; compilation of thermal conductivity data of foods; thermal conductivity of foods as a function of moisture content and temperature; heat and mass transfer coefficients in food systems.

Details

  • Original title: Transport properties of foods.
  • Record ID : 2003-1073
  • Languages: English
  • Publication: Marcel Dekker - United states/United states
  • Publication date: 2001
  • Collection:
  • ISBN: 0824706137
  • Source: Source: 415 p. (15.5 x 23.5); fig.; tabl.; ref.; index; USD 165.
  • Document available for consultation in the library of the IIR headquarters only.

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