Transport Properties of Foods

Discover the intricate world of food transport properties with "Transport Properties of Foods" by Saravacos and Marou, a comprehensive resource published by Taylor & Francis Inc in 2001. Spanning 434 pages, this hardback edition delves into essential topics like moisture diffusivity, thermal conductivity, small molecule transport, and heat and mass transfer coefficients.

This essential text explores various physical, mathematical, and empirical models that govern the transport processes within food systems. Ideal for professionals in food engineering and science, as well as those interested in the food and beverage industry, this book combines theoretical insights with practical applications, making it a must-have resource for anyone looking to deepen their understanding of food properties. Elevate your knowledge and explore the science behind food transport with this invaluable guide!