Food Properties Handbook

Discover the essential resource for food science professionals with the Food Properties Handbook by M. Shafiur Rahman. Published by Taylor & Francis Inc in 2009, this comprehensive second edition spans an impressive 878 pages, making it a vital reference for anyone involved in food manufacturing and related industries.

This handbook delves into the physical, thermal, and thermodynamic properties of various foods, providing detailed insights into measurement techniques and basic data compilation. It also features generic models applicable to diverse food types, ensuring that you have the tools needed for effective analysis.

In addition to properties data and terminology, the Food Properties Handbook addresses critical aspects of food processing and preservation applications. Whether you are a researcher, student, or industry professional, this book is an indispensable addition to your library, enhancing your understanding of food science and technology.