This is the first textbook to provide a fundamental understanding of
physical properties of foods. It covers information about the most
important physical properties of foods by combining the knowledge of
food science, physical chemistry, physics and engineering. Basic
definitions and principles of physical properties are discussed as well
as the importance of physical properties in the food industry and
measurement methods. In addition, recent studies in physical properties
are summarized. The material presented is helpful for students to
understand the relationship between physical and functional properties
of raw, semi-finished, and processed food in order to obtain products
with desired shelf-life and quality. Each chapter provides examples and
problems, which teach students to analyze experimental data to generate
practical information.