The physical properties of food are very important as they are directly related to the quality and affect the behavior of food during processing. The systematic study of the physical properties of food is a relatively new scientific area, and therefore, a deep understanding of them is necessary for the development of new food products and processing methods. The various food processing methods alter the physical properties and cause desirable or undesirable changes in the nutritional content, texture, color, taste, aroma, and other quality characteristics. The design of food processing processes and equipment also requires knowledge of the basic physicochemical and mechanical properties of food, while due to the complex physical and chemical structure of food, many times, theoretical prediction cannot be made and data is needed. Thus, knowledge of physical properties is important for the handling, preparation, processing, preservation, packaging, storage, and distribution of food.
This book provides a theoretical and practical tool for predicting the physical properties of food. It examines water activity and glass transition, rheological, surface, thermal, mechanical, electrical & dielectric, optical, and acoustic properties, as well as mass transfer properties. Water is the main solvent of food and affects the properties of food. Therefore, knowledge of the structure and properties of water is important. The relationship between the structure, matrix, composition, and properties of food is also of great importance and is particularly relevant.
This book fully highlights the potential of physical properties in a systematic way and with particular emphasis on their importance in food processing and quality, such as fresh, swollen, dehydrated, frozen, thermally processed, composed of microstructures (emulsions, foams, suspensions), etc. The book is an essential aid for undergraduate and graduate students, those involved in the design and development in the field of food, and for professionals, scientists, engineers, and technologists involved in food processing and production.