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Physical properties of foods and food processing systems

Author: M J Lewis
Publisher: Weinheim, Federal Republic of Germany : VCH ; Chichester, West Sussex : E. Horwood, 1987.
Series: Ellis Horwood series in food science and technology.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This introduction to the physical properties of foods and the physics involved in food processing is written for those with an ordinary understanding of physics and mathematics and a rudimentary  Read more...

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Additional Physical Format: Online version:
Lewis, M.J. (Michael John), 1949-
Physical properties of foods and food processing systems.
Weinheim, Federal Republic of Germany : VCH ; Chichester, West Sussex : E. Horwood, 1987
(OCoLC)689916387
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: M J Lewis
ISBN: 0895733994 9780895733993 3527262180 9783527262182 9781845698423 1845698428
OCLC Number: 14213721
Description: 465 pages : illustrations ; 25 cm.
Contents: Units and Dimensions; Density and Specific Gravity; Properties of Fluids, Hydrostatics and Dynamics; Viscosity; Solid Rheology and Texture; Surface Properties; Introduction to Thermodynamic and Thermal Properties; Sensible and Latent Heat Changes; Heat Transfer Mechanisms; Unsteady-state Heat Transfer; Properties of Gases and Vapours; Electrical Properties; Diffusion and Mass Transfer; Bibliography and references; Index.
Series Title: Ellis Horwood series in food science and technology.
Responsibility: edited by M.J. Lewis.

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