Engineering Properties of Foods

• Other Authors: Datta, Ashim K. 1937- (edited), Rao, M. A. 1937- (edited), Rizvi, S. S. H. 1948- (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL Taylor & Francis 2005
• Edition: Third Edition
• Series: Food science and technology (Taylor & Francis) volume 142
• Subjects: Food industry and trade; Food > Analysis
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxi, 738 pages illustrations 27 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780824753283; 0824753283

Ten years have passed since this reference's last edition - making Engineering Properties of Foods, ThirdEditionthemust-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment.