Water as the determinant of food engineering properties. A review

Lewicki, P.P.

Water as the determinant of food engineering properties. A review

2004

Lewicki, P.P.

Water affects safety, stability, quality and physical properties of food. The influence of water on physical properties of food is dependent on the state of water in food. The state, expressed as water activity, is briefly discussed in the paper. Further, the influence of water on such physical properties as rheological, thermal, mass transfer, electrical, optical and acoustic is presented in details.

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Palabras clave de AGROVOC

acoustic properties electrical properties equations food composition food quality food safety food technology literature reviews mass transfer optical properties physical properties rheological properties thermal properties water activity water content

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Publicado en

Journal of food engineering

Volumen 61 Edición 4 Paginación 483 - 495 ISSN 0260-8774

Otras materias

Food processing (general); Mathematics and statistics; Food composition and quality; Food processing quality

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Inglés

Nota

In the special issue: food processing and technology--selected papers from the 15th chisa congress, 2002 / edited by m. houska, z. bubnik, and p. kadlec.

2019-12-05

Tipo

Journal Article; Text

En AGRIS desde: 2024-02-28

Formato: MODS

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Water as the determinant of food engineering properties. A review

2004

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