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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.
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.
Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, wherehe has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.
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.
Chapter 1: Water Activity.- Chapter 2: Mass and Density.- Chapter 3: Disperse Systems.- Chapter 4: Rheology.- Chapter 5: Texture.- Chapter 6: Interfaces.- Chapter 7: Permeability.- Chapter 8: Thermal Properties.- Chapter 9: Electrical Properties.- Chapter 10: Magnetic Properties.- Chapter 11: Electromagnetic Properties.- Chapter 12: Optical Properties.- Chapter 13: UV and X-rays.- Chapter 14: Radioactivity.- Chapter 15: Acoustic Properties.- Chapter 16: Online Sensors.
| Erscheinungsjahr: | 2023 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Buch |
| Seiten: | 652 |
| Inhalt: |
xi
637 S. 256 s/w Illustr. 637 p. 256 illus. |
| ISBN-13: | 9783031273971 |
| ISBN-10: | 3031273974 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | HC runder Rücken kaschiert |
| Einband: | Gebunden |
| Autor: |
Teixeira, Arthur A.
Figura, Ludger O. |
| Auflage: | 2nd ed. 2023 |
| Hersteller: |
Springer International Publishing
Springer International Publishing AG |
| Maße: | 241 x 160 x 41 mm |
| Von/Mit: | Arthur A. Teixeira (u. a.) |
| Erscheinungsdatum: | 08.06.2023 |
| Gewicht: | 1,133 kg |
Arthur A. Teixeira is a Professor emeritus of agricultural and biological engineering at the University of Florida, wherehe has taught courses in physical properties of foods and food process engineering. His research interests include engineering design and mathematical modeling of food preservation and sterilization processes. He is a recognized process authority with over 35 years of industrial and international consulting experience in thermal processing of canned foods and beverages. Dr. Teixeira completed his higher education at the University of Massachusetts in 1971 with BS and MS degrees in Mechanical and Aerospace Engineering and his Ph.D. in Food and Agricultural Engineering. After 11 years of industrial experience with Abbott Laboratories in Columbus, OH; and Arthur D. Little, Inc. in Cambridge, MA, he joined the University of Florida as Associate Professor of Food Engineering in 1982, and advanced to Full Professor with tenure in 1989. Dr. Teixeira is thrice a Fulbright Scholar, NATO Senior Guest Fellow, and Fellow of the ASABE and the IFT. He is recipient of the International IAFIS/FPEI Distinguished Food Engineer Award and other awards recognizing the excellence of his teaching and research programs at the University of Florida.
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.
Chapter 1: Water Activity.- Chapter 2: Mass and Density.- Chapter 3: Disperse Systems.- Chapter 4: Rheology.- Chapter 5: Texture.- Chapter 6: Interfaces.- Chapter 7: Permeability.- Chapter 8: Thermal Properties.- Chapter 9: Electrical Properties.- Chapter 10: Magnetic Properties.- Chapter 11: Electromagnetic Properties.- Chapter 12: Optical Properties.- Chapter 13: UV and X-rays.- Chapter 14: Radioactivity.- Chapter 15: Acoustic Properties.- Chapter 16: Online Sensors.
| Erscheinungsjahr: | 2023 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Buch |
| Seiten: | 652 |
| Inhalt: |
xi
637 S. 256 s/w Illustr. 637 p. 256 illus. |
| ISBN-13: | 9783031273971 |
| ISBN-10: | 3031273974 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | HC runder Rücken kaschiert |
| Einband: | Gebunden |
| Autor: |
Teixeira, Arthur A.
Figura, Ludger O. |
| Auflage: | 2nd ed. 2023 |
| Hersteller: |
Springer International Publishing
Springer International Publishing AG |
| Maße: | 241 x 160 x 41 mm |
| Von/Mit: | Arthur A. Teixeira (u. a.) |
| Erscheinungsdatum: | 08.06.2023 |
| Gewicht: | 1,133 kg |
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