Physical Properties Applications and Effects on Processing Foods and Biological Materials Contemporary Food Engineering Series

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.

Introduction. Composition and Microstructure. Physical Characteristics. Mechanical Effect of Raw Material Processing. Biochemical Properties. Surface Property and Stability. Thermal Properties. Electromagnetic Properties. Rheological Properties. Textural Properties. Nanomaterials Characterization. Reconstitution Effects on Toxins and Antioxidant. Quality Characterization.