Physical Properties of Foods and Food Processing Systems

Description

Covering both algorithmic and programming methods, this example-based text explains the theoretical concepts underlying artificial intelligence. Mathematical theorem-proving methods and their applications are examined in detail as well as more complex aspects such as expert systems and programming languages like LISP and PROLOG. This book should be of interest to undergraduate students taking courses in artificial intelligence 1. Units and dimensions -- 2. Density and specific gravity -- 3. Properties of fluids, hydrostatics and dynamics -- Viscosity -- 5. Solid rheology and texture -- 6. Surface properties -- 7. Introduction to thermodynamic and thermal properties -- 8. Sensible and latent heat changes -- 9. Heat transfer mechanisms -- 10. Unsteady-state heat transfer -- 11. Properties of gases and vapours -- 12. Electrical properties -- 13. Diffusion and mass transfer