About this document
Engineering Properties of Food Materials by Mamta Thakur is a document available to read on EtoBox.
This course covers the engineering properties of food and biomaterials. It aims to identify properties, explain measurement methods, and relate properties to process design and quality control. Key topics include physical properties like size and density, chemical compositions, mechanical strengths, rheological texture, friction, thermal conductivity, and electromagnetic interactions. Understanding these various properties is important for designing food processing equipment and ensuring quality. The course
- Author
- Mamta Thakur
- Language
- EN