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Book Synopsis
Modeling, optimisation and automation of food processes is difficult due to the complexity of the raw materials and products involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents current research on the effect these factors on fruit juices.

Viscosity of Fruit Juices: Experimental &

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    £999.99

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    A Paperback / softback by I M Abdulagatov, M A Magerramov, A I Abdulagatov

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      View other formats and editions of Viscosity of Fruit Juices: Experimental & by I M Abdulagatov

      Publisher: Nova Science Publishers Inc
      Publication Date: Publication Date: 03/08/2011
      ISBN13: 9781612095257, 978-1612095257
      ISBN10: 1612095259

      Description

      Book Synopsis
      Modeling, optimisation and automation of food processes is difficult due to the complexity of the raw materials and products involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents current research on the effect these factors on fruit juices.

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