This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.... 295-302 vacuum, canned food, 330 vacuum, conversion, 41 vacuum cooling and freezing, 318 vacuum measurement, 40, ... freezing, 232 water, phase diagram, 230 water activity, 359 food values, 360 frozen foods, 362 water 464 Index.
|Title||:||Physical Properties of Foods and Food Processing Systems|
|Author||:||M J Lewis|
|Publisher||:||Elsevier - 1990-01-01|