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Fb2 Physical Properties of Foods (Food Science Text Series) ePub

by Servet Gülüm Sumnu,Serpil Sahin

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Author: Servet Gülüm Sumnu,Serpil Sahin
ISBN: 038730780X
ISBN13: 978-0387307800
Language: English
Publisher: Springer; 2006 edition (May 24, 2006)
Pages: 254
Fb2 eBook: 1157 kb
ePub eBook: 1750 kb
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Physical Properties of Foods (Food Science Texts Series). Serpil Sahin, Servet Gulum Sumnu

Physical Properties of Foods (Food Science Texts Series). Serpil Sahin, Servet Gulum Sumnu, Download (pdf, . 5 Mb) Donate Read. Epub FB2 mobi txt RTF.

This book provides a fundamental understanding of physical properties of foods. Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering. Библиографические данные. 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. Physical Properties of Foods Food Science Text Series.

Physical Properties of Foods. Authors: Sahin, Serpil, Sumnu, Servet Gülüm. Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. In addition, recent studies in physical properties area are summarized.

Электронная книга "Physical Properties of Foods", Serpil Sahin, Servet Gülüm Sumnu. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки,. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "Physical Properties of Foods" для чтения в офлайн-режиме.

Physical Properties of Foods book. Serpil Şahin, Servet Gülüm Sumnu. Book · January 2006 with 153 Reads. About the authors Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering. DOI: 1. 007/0-387-30808-3.

Physical Properties of Foods Sahin Serpil, Gulum Sumnu Servet Springer 9780387307800 : Understanding the physical properties of foods is important as they are used in process design, product . Дата издания: 2006 Серия: Food Science Texts Series Язык: ENG Размер: 2. 1 x 1. 9 x . 0 cm Поставляется из: Германии Описание: Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling.

Physical Properties of Foods (Food Science Texts Series). Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering). Serpil Sahin, Servet Gulum Sumnu, Category: Математика, Математическая физика. 5 Mb. Servet Gulum Sumnu, Serpil Sahin. 1. 3 Mb. Advances in deep-fat frying of foods.

By Serpil Sahin, Servet Gulum Sumnu. Food Science Text Series).

289 Serpil Sahin and Servet Gülüm Sumnu . Physical properties of food products change significantly during frying, and a change in one physical property affects the others.

289 Serpil Sahin and Servet Gülüm Sumnu Index. Variations in geometric, optic, mechanic, thermal and mass transfer properties in various foods during frying are given in Chapter 6. Acrylamide, which is a potential carcinogen formed during processing at high temperatures, is a recent safety concern in fried products.

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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