The Food Properties Handbook, Second Edition is the source for data on the physical, thermal, and thermodynamic properties of foods. This new edition features the latest information available on data, measurement, predictions, and applications. It offers more focus on new measurement techniques, basic data compilation for diversified foods, more prediction models for specific foods, and the generic models for foods or for groups of foods. Application sections contain additional worked out examples, including how to best use the data and models. Presented in a user-friendly format, this text also covers properties data and terminology as well as food processing and preservation applications.