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Physical Properties of Food Materials
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: (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)