Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 9, Issue 4, Pages 715-746Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910600575690
Keywords
data compilation; foodstuffs; apparent density; true density; porosity; moisture content; temperature
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Recently published values of food properties, such as true density, apparent density, and porosity, in various foods were retrieved from the literature, classified, and analyzed. Data for more than 130 food materials classified into 11 food categories are presented. These ranges of data are reported as a function of material moisture content and temperature. The relative literature sources are presented for each food material.
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