Adhesion in Foods: Fundamental Principles and Applications

Adhesion, the physical phenomenon by which two materials are sticking together, is of primary importance in numerous industries. Regarding the food industry, the adhesion of food to packaging surfaces may result in product loss, poor product appearance, and increasing package recycling costs. This book reviews the various theories of adhesion mechanism and, more specifically, studies concerning foodstuffs adhesion to industrial equipment and packaging surfaces. 

Print ISBN: 9781682508282 | $165 | 2023 | Hardcover

Subject: Food Science and Nutrition

Editor: Austin Schimmel

About the Editor: Austin Schimmel has obtained a Degree in Biology and Ph.D. in Food Science and Technology. He was responsible for 7 research projects, a member of 7 research projects, and won 2 national awards and 70 international awards. He has currently more than 10 years of experience managing projects, training courses, academic teaching, and events in food and related sectors. He has participated in different national and international research projects related to predictive modeling and risk assessment.