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.
| ISBN: | 9781612095257 |
| Publication date: | 3rd August 2011 |
| Author: | I M Abdulagatov |
| Publisher: | Nova Science Publishers an imprint of Nova Science Publishers Inc |
| Format: | Paperback |
| Pagination: | 99 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |