Physical Properties of Foods

Physical properties of foods are very crucial in product development, process design, shelf life and quality. Accurate and reliable physical properties of foods are required for accurate process simulation and optimization. Because of the complex and reactive nature of food materials, determination of physical properties is a challenging task. There is a necessity for standardization of experimental measurement techniques. The goal of this session is to bring together researchers from academia, national laboratories and industry in the area of Physical Properties of Foods to present the state of the art measurement techniques, to exchange their expertise and experiences, and to further stimulate their research and activities. Papers are sought in all areas of physical properties of foods. Appropriate subject areas include, but are not limited to thermodynamics, fluid flow, heat transfer, mass transfer, microwave, electrical, texture, appearance etc.