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 ...
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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.
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