Transport Properties of Foods

Name: Transport Properties of Foods
Price: 420.00 USD
Availability: InStock
ISBN: 9780824706135

✍️ Saravacos, George D

Reader Score

4.2

(1 review)

$420.00

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Methods & Techniques

📚 EDITORIAL REVIEW

“This technical reference suits food scientists, advanced culinary researchers, and R&D chefs who need rigorous mathematical models. Casual home cooks wanting weekend dinner ideas or step-by-step meal inspiration will be completely disappointed by the heavy equations.

— Editorial Team

Author

Saravacos, George D

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🏛 CRC Press 📅 2001 📔 Hardcover ISBN: 9780824706135

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📝 Description: Transport Properties of Foods

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Readers seeking culinary inspiration or practical kitchen advice should look elsewhere; this is a dense technical manual, not a cookbook. The description confirms its focus on abstract transport properties like thermal diffusivity and permeability coefficients, which are irrelevant to domestic cooking. It is suitable only for those with a background in physics or chemical engineering who need to understand the theoretical underpinnings of food processing. For the average enthusiast, the tone is cold and academic, lacking any narrative warmth or instructional clarity. It remains a useful reference on the shelf for specialists but offers no value to general readers.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.3/5

★★★★★

This technical reference suits food scientists, advanced culinary researchers, and R&D chefs who need rigorous mathematical models. Casual home cooks wanting weekend dinner ideas or step-by-step meal inspiration will be completely disappointed by the heavy equations.

Reader rating

4.2

Based on 1 reviews

Eatbook Family editorial team

Readers seeking culinary inspiration or practical kitchen advice should look elsewhere; this is a dense technical manual, not a cookbook. The description confirms its focus on abstract transport properties like thermal diffusivity and permeability coefficients, which are irrelevant to domestic cooking. It is suitable only for those with a background in physics or chemical engineering who need to understand the theoretical underpinnings of food processing. For the average enthusiast, the tone is cold and academic, lacking any narrative warmth or instructional clarity. It remains a useful reference on the shelf for specialists but offers no value to general readers.

❓ Frequently asked questions

Because this is an advanced technical reference focusing on physical models and property values, it utilizes standard international scientific metrics rather than kitchen cup measurements.

It is quite advanced and heavily academic, requiring a strong background in mathematics, physics, or food science to properly interpret the formulas and transport models.

📖 Who should read this

📜 Historical context

Rooted in food engineering and applied thermodynamics, this text examines the physical behavior of edible materials during processing. Rather than focusing on a traditional regional cuisine, it explores the universal physical principles—such as heat transfer and moisture movement—that govern how all foods react under thermal and mechanical stress.