Publisher description for Transport properties of foods / George D. Saravacos, Zacharias B. Maroulis.


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This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.




Library of Congress subject headings for this publication:
Food industry and trade.
Transport theory.