course
Engineering Properties of Food and Biological Materials
AGENG 341
AGENG 341: Engineering Properties of Food and Biological Materials
Physical characteristics: Criteria for describing shape and size; determination of volume, density, porosity, surface area. Moisture content and water activity.Thermal, theological, mechanical, and optical properties. Applications of engineering properties of food and biological materials in design of engineering systems.
Physical characteristics: Criteria for describing shape and size; determination of volume, density, porosity, surface area. Moisture content and water activity.Thermal, theological, mechanical, and optical properties. Applications of engineering properties of food and biological materials in design of engineering systems.
course attachements