| 書(shū)目名稱 | Food Properties and Computer-Aided Engineering of Food Processing Systems | | 編輯 | R. Paul Singh,Augusto G. Medina | | 視頻video | http://file.papertrans.cn/346/345047/345047.mp4 | | 叢書(shū)名稱 | NATO Science Series E: | | 圖書(shū)封面 |  | | 描述 | Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Rese | | 出版日期 | Book 1989 | | 關(guān)鍵詞 | Filtration; Gluten; food engineering; food industry; food processing; processing; rheology | | 版次 | 1 | | doi | https://doi.org/10.1007/978-94-009-2370-6 | | isbn_softcover | 978-94-010-7567-1 | | isbn_ebook | 978-94-009-2370-6Series ISSN 0168-132X | | issn_series | 0168-132X | | copyright | Springer Science+Business Media Dordrecht 1989 |
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