Introduction to Food Engineering

Introduction to Food Engineering

4 (22 ratings by Goodreads)
By (author)  , By (author) 

List price: US$97.95

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks


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.
show more

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
show more

Rating details

22 ratings
4 out of 5 stars
5 41% (9)
4 32% (7)
3 14% (3)
2 14% (3)
1 0% (0)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X