Thermal Properties of Food and Agricultural Materials

Discover the intricate details of thermal properties with "Thermal Properties of Food and Agricultural Materials" by Mohsenin. Published by Taylor & Francis Ltd in 1980, this comprehensive hardback spans 408 pages, offering invaluable insights into the field of agricultural engineering and food science. The book meticulously discusses methods for determining critical data such as thermal conductivity, thermal diffusivity, and heat transfer coefficients in various foods and agricultural materials. Additionally, it explores the significant applications of these thermal properties concerning cooling processes and thermal expansion. Ideal for those in food processing, agricultural technology, and science, this essential resource will enhance your understanding of how thermal dynamics influence food and material behavior. Whether you’re a student, researcher, or professional, you’ll find this book a vital addition to your library.