Food Engineering Handbook : Food Engineering Fundamentals

This book provides a stimulating and up-to-date review of food engineering phenomena. Presenting cutting-edge information, this text covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption; explains the interactions between different food constituents that might lead to changes in food properties; discusses rheology, fluid flow, evaporation, and distillation; and includes illustrative case studies of food behaviors. It is an essential reference on the fundamental concepts associated with food engineering today.

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, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.