Introduction to Food Engineering
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concep...
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Amsterdam
Academic Press
2009
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| Edition: | Fourth 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: | This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. |
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| Physical Description: | xxii, 841 pages illustrations 26 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0123709008 9780123709004 |
INTRODUCTION TO FOOD ENGINEERING