The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

During processing of a food, its temperature, moisture and other compositions, structure,
etc., can change, continuously changing its physical properties. Realistic simulation of food …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

A more general multiphase porous media model is shown to effectively describe a number
of heat and mass transfer processes in foods, particularly processes involving internal …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

Electromagnetic heating, such as microwave and radiofrequency (RF) heating, finds
applications in many food processes in industry and at home, including reheating …

The chemical composition of any food material can be analyzed well by employing various
analytical techniques. The physical properties of food are no less important than chemical …

This study was carried out to determine the effect of moisture content on some physical
properties of caper (Capparis ssp.) fruit. Four levels of moisture content ranging from 71.85 …

The paper presents scientific foundation and some examples of agrophysical applications of
dielectric spectroscopy techniques. The aim of agrophysics is to apply physical methods and …

Data on physical properties of agro-food materials are valuable because they are needed as
input to models predicting the quality and product behaviour. The correlation between …