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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Ключевые слова АГРОВОК

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

Библиографическая информация

Опубликовано в

Journal of food engineering

Том 61 Выпуск 4 Нумерация страниц 483 - 495 ISSN 0260-8774

Другие темы

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

Язык

Английский

Примечание

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

Тип

Journal Article; Text

В АГРИСе с: 2024-02-28

Формат: MODS

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Эту запись предоставил National Agricultural Library

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Water as the determinant of food engineering properties. A review

2004

Ключевые слова АГРОВОК

Библиографическая информация