FUNDAMENTALS OF FOOD ENGINEERING, 4/ED
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: CHARM
Language: English
Subject: Life Science
Binding: Paperback
ISBN: 9789388716369
Copyright Year: 2019
About the Book
Fundamentals of Food Engineering, 4th Edition is a comprehensive introductory text that covers the core principles of food engineering and processing technology. This edition has been updated with new sections on freezing, pumps, vacuum drying, and the application of chemical reaction kinetics in thermal process optimization. It also includes discussions on accurate temperature measurement, microbiological inactivation curves, pasteurization, enzyme inactivation, entrainment, and non-linear curve fitting.
Designed as both a textbook and a practical workbook, the book helps students systematically understand and solve food engineering problems step by step. It explains essential topics such as size reduction, mixing, emulsification, encapsulation, extraction techniques, and heat transfer, while also exploring how interactions between food constituents influence food properties during processing.
This book serves as a valuable resource for students of food technology, food engineering, and food science, as well as professionals seeking a clear understanding of processing, preservation, and reaction technology in the food industry.
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FUNDAMENTALS OF FOOD ENGINEERING, 4/ED
FUNDAMENTALS OF FOOD ENGINEERING, 4/ED
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: CHARM
Language: English
Subject: Life Science
Binding: Paperback
ISBN: 9789388716369
Copyright Year: 2019
About the Book
Fundamentals of Food Engineering, 4th Edition is a comprehensive introductory text that covers the core principles of food engineering and processing technology. This edition has been updated with new sections on freezing, pumps, vacuum drying, and the application of chemical reaction kinetics in thermal process optimization. It also includes discussions on accurate temperature measurement, microbiological inactivation curves, pasteurization, enzyme inactivation, entrainment, and non-linear curve fitting.
Designed as both a textbook and a practical workbook, the book helps students systematically understand and solve food engineering problems step by step. It explains essential topics such as size reduction, mixing, emulsification, encapsulation, extraction techniques, and heat transfer, while also exploring how interactions between food constituents influence food properties during processing.
This book serves as a valuable resource for students of food technology, food engineering, and food science, as well as professionals seeking a clear understanding of processing, preservation, and reaction technology in the food industry.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: CHARM
Language: English
Subject: Life Science
Binding: Paperback
ISBN: 9789388716369
Copyright Year: 2019
About the Book
Fundamentals of Food Engineering, 4th Edition is a comprehensive introductory text that covers the core principles of food engineering and processing technology. This edition has been updated with new sections on freezing, pumps, vacuum drying, and the application of chemical reaction kinetics in thermal process optimization. It also includes discussions on accurate temperature measurement, microbiological inactivation curves, pasteurization, enzyme inactivation, entrainment, and non-linear curve fitting.
Designed as both a textbook and a practical workbook, the book helps students systematically understand and solve food engineering problems step by step. It explains essential topics such as size reduction, mixing, emulsification, encapsulation, extraction techniques, and heat transfer, while also exploring how interactions between food constituents influence food properties during processing.
This book serves as a valuable resource for students of food technology, food engineering, and food science, as well as professionals seeking a clear understanding of processing, preservation, and reaction technology in the food industry.
