Bøger af Arthur A. Teixeira

This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today¿s food, pharmaceutical and cosmetics industries, as well as related quality control activities.Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes,examples, and chapter-end summaries.This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry.

This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants.

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It describes the principles of food physics starting with the very basics - and focuses on the needs of practitioners without omitting important basic principles.