The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. Divided into four parts, the book begins with a brief introduction to food technology and its historical importance and development in the first part. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved. The third part, which deals with unit operations in food processing, is the core component of the ...
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The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. Divided into four parts, the book begins with a brief introduction to food technology and its historical importance and development in the first part. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, crystallization and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations.
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Add this copy of Fundamentals of Food Engineering to cart. $66.64, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2010 by Prentice Hall of India.
Add this copy of Fundamentals of Food Engineering to cart. $84.73, new condition, Sold by Just one more Chapter rated 3.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 2010 by Prentice Hall of India.
