ABSTRACT
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
TABLE OF CONTENTS
section Section I|2 pages
Fundamentals in Food Process Engineering
section Section II|1 pages
Mechanical Operations in Food Processing
section Section III|1 pages
Thermal Operations in Food Processing
section Section IV|1 pages
Mass Transfer Operations in Food Processing