Food Process Engineering Operations |
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| Author:
| Saravacos, George D.
Maroulis, Zacharias B. |
| Series title: | Contemporary Food Engineering Ser. |
| ISBN: | 978-1-4398-7785-2 |
| Publication Date: | Feb 2011 |
| Publisher: | Taylor & Francis Group
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| Imprint: | CRC Press |
| Book Format: | Digital (delivered electronically) |
| List Price: | USD $89.95USD $460.00USD $460.00 |
Book Description:
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Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and...
More Description
Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.