This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics a and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.The scientific principle is the same as sedimentation (based on Stokesa#39; law), but works backwards from sedimentation. Instead ... 3.3.3 Optical Techniques Microscopic techniques, with manual or automatic image analysis and light scattering are methods for optical ... Light scattering often is performed with monochromatic laser light. ... 110 3 Geometric Properties: Size and Shape 3.3.3 Optical Techniques.
|Author||:||Ludger Figura, Arthur A. Teixeira|
|Publisher||:||Springer Science & Business Media - 2007-08-24|