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Click on “Download PDF” for the PDF version or on the title for the HTML version. If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options. Physical Properties of Food MaterialsPublished by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org Citation: (doi:10.13031/2013.17550) in Physical Properties of Food Materials. Chapter 2 in Food & Process Engineering Technology, 23-52. St. Joseph, Michigan: ASAE. . Copyright 2004 American Society of Agricultural and Biological Engineers, St. Joseph, Mich.Authors: Wilhelm, Luther R., Dwayne A. Suter, and Gerald H. Brusewitz Keywords: Electrical properties, equilibrium moisture content, mechanical properties, non-Newtonian fluids, optical properties, permeability, physical characteristics, thermal properties, viscosity, water activity This chapter reviews selected physical properties of food and biological materials. The primary emphasis is upon mechanical and thermal properties, although electromagnetic properties are briefly reviewed. (Download PDF) (Export to EndNotes)
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