This book provides a fundamental understanding of physical
properties of foods. It is the first textbook in this area and
combines engineering concepts and physical chemistry. Basic
definitions and principles of physical properties are discussed as
well as the importance of physical properties in the food industry
and measurement methods. In addition, recent studies in physical
properties are summarized. The material presented is helpful for
students to understand the relationship between physical and
functional properties of raw, semi-finished, and processed food in
order to obtain products with desired shelf-life and quality.
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