Physical Properties of Foods

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These 1982 symposium proceedings for food technologists present 17 authoritative overviews on various analytical methodologies used to evaluate the physical properties of foods. Topics include detailed discussions of the uses of electron microscopy, calorimetry; determinations of the physical properties and structure of horticulture crops, synthetic food materials, baked goods and food powders; the rheology of food dough and of emulsions and suspensions; the evaluation of multilayer emulsions and of expression-related food properties; the characterization of physical and chemical properties influencing volatile food flavors and aromas; structural failure in solid foods and structural transitions in dried carbohydrate materials; and examinations of the occurrence of stress and strain deformations in the testing and processing of food materials. An overview of the interrelationships of the physical properties of foods with other food properties also is included. (wz)