Physical Properties of Foods and Food Processing Systems (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Covering both algorithmic and programming methods, this example-based text explains the theoretical concepts underlying artificial intelligence. Mathematical theorem-proving methods and their applications are examined in detail as well as more complex aspects such as expert systems and programming languages like LISP and PROLOG. This book should be of interest to undergraduate students taking courses in artificial intelligence 1. Units and dimensions -- 2. Density and specific gravity -- 3. Properties of fluids, hydrostatics and dynamics -- Viscosity -- 5. Solid rheology and texture -- 6. Surface properties -- 7. Introduction to thermodynamic and thermal properties -- 8. Sensible and latent heat changes -- 9. Heat transfer mechanisms -- 10. Unsteady-state heat transfer -- 11. Properties of gases and vapours -- 12. Electrical properties -- 13. Diffusion and mass transfer This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.