Introduction to food engineering
"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples,...
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Edition: | Fifth edition |
| Series: | Food science and technology international series
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| Subjects: |
Table of Contents:
- 1. Introduction
- 2. Fluid flow in food processing
- 3. Resource sustainability
- 4. Heat transfer in food processing
- 5. Preservation processes
- 6. Refrigeration
- 7. Food freezing
- 8. Evaporation
- 9. Psychrometrics
- 10. Mass transfer
- 11. Membrane separation
- 12. Dehydration
- 13. Supplemental processes
- 14. Extrusion processes for foods
- 15. Packaging concepts
- 16. Appendices