Food Physics - Teixeira, Arthur A.

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Résumé :
This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of the physical properties of food and related products is a pre-requisite for product and process development, production engineering and automation in today's food, pharmaceutical and cosmetics industries, as well as related quality control activities. Following the success of its first edition published in 2007, the book has been updated to reflect recent industrial applications of novel physical food processing technologies. Each chapter begins with basic principles and progresses to a comprehensive coverage of the topic. The authors enriched this second edition with several didactic elements, including definition boxes,examples, and chapter-end summaries. This textbook helps readers to build up their knowledge of the important aspects surrounding the physical properties of foods and food ingredients. It is also an essential resource for students of food science and technology to complement textbooks in food chemistry and food microbiology, as well as for food and chemical engineers, technologists, and technicians in the food industry. ...

Biographie:
Ludger O. Figura is a Professor of Food Engineering at the University of Applied Sciences in Osnabrueck, Germany. He has been teaching Food Physics in the Food Science and Technology curriculum for more than 20 years. He studied Chemistry and Physics at the Technical University, Braunschweig, Germany where he received his doctorate in the field of Physical Chemistry. From 1989 to 1995 he was leader of the Food Physics Group at the German Institute of Food Technology (DIL) where he was directing food industry research projects.He was a visiting researcher to the USA, South Korea and India and set up summer schools and industry seminars. His research interests are thermal analysis and second order transitions of carbohydrates and related food ingredients. In 2014 he was listed among 350 leading scientists in Thermal Analysis and Calorimetry.