INTRODUCTION TO FOOD ENGINEERING
The concepts and principles of food engineering provide the quantitative bases for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook presents the engineering design and analysis of comonly found unit operations in...
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
San Diego
ACADEMIC PRESS, INC.
1993
©1993 |
| Edition: | Second Edition |
| Series: | Food science and technology international series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The concepts and principles of food engineering provide the quantitative bases for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook presents the engineering design and analysis of comonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the processes. Use of computer methods in designing process equipment and what-if analysis should be particularly suited for students to learn principles and concepts. |
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| Physical Description: | xxii, 499 pages illustrations 24 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0126463816 |
Introduction to Food Engineering