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.
No takes yet. Share an insight, caveat, or question.
Boukouvalas et al. (2006) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: