Introduction to Food Engineering

Introduction to Food Engineering

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Description

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.
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Product details

  • Hardback | 864 pages
  • 195.58 x 243.84 x 40.64mm | 1,841.58g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 4th edition
  • 0123709008
  • 9780123709004
  • 654,230

Table of contents

Ch. 1: Introduction
Ch. 2: Fluid Flow in Food Processes
Ch. 3: Energy and Controls in Food Processing
Ch. 4: Heat Transfer in Food Processing
Ch. 5: Preservation Processes
Ch. 6: Refrigeration
Ch. 7: Food Freezing
Ch. 8: Evaporation
Ch. 9: Psychrometrics
Ch.10: Mass Transfer
Ch.11: Membrane Separation
Ch.12: Dehydration
Ch.13: Supplemental Processes
Ch.14: Extrusion Processes for Foods
Ch.15: Packaging Concepts
Appendices
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Rating details

22 ratings
4 out of 5 stars
5 41% (9)
4 32% (7)
3 14% (3)
2 14% (3)
1 0% (0)
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