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Advanced Technologies for Physical Properties Measurement of Food and its Processing

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement...

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Bibliographic Details
Main Authors: Lin, Hao (Author), Zhang, Lei (Author), Chen, Quansheng (Author), Zhou, Man (Author), Pan, Leiqing (Author), Ouyang, Qin (Author), Adade, Solomon Yao-Say Selorm (Author), Li, Yanyu (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Singapore : Springer Nature Singapore : Imprint: Springer, 2025.
Edition:1st ed. 2025.
Subjects:
Food science.
Analytical chemistry.
Food > Analysis.
Biochemical engineering.
Food Science.
Analytical Chemistry.
Food Analysis.
Bioprocess Engineering.
Online Access:https://doi.org/10.1007/978-981-96-2347-1
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Table of Contents:
  • Chapter 1. Introduction
  • Chapter 2. Basic Physical Characteristics of Food
  • Chapter 3. Rheological Properties of Food
  • Chapter 4. Texture of Food
  • Chapter 5. Optical Characteristics and color in Foods
  • Chapter 6. Thermal Characteristics in Foods
  • Chapter 7. Acoustical Characteristics in Foods
  • Chapter 8. Electromagnetic Properties in Foods
  • Chapter 9. Advanced Physical technologies in Foods.

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