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This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the prin
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Foo
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systema
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed