Food Engineering Handbook:
Food Engineering Fundamentals
provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to
Food Engineering Handbook: Food Process Engineering
, this text:
Explains the interactions between different food constituents that might lead to changes in food properties
Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors
Presenting cutting-edge information,
is an essential reference on the fundamental concepts associated with food engineering today.