Transport Properties of Foods (Food Science and Technology)

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems. The transport properties of momentum (flow), heat and mass of unit operations are an important part of the physical and engineering properties of foods, which are necessary for the quantitative analysis, design, and control of food processes and food quality.