Food Engineering

With numerous problems and solutions, this text builds students’ mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. It examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and h..

This comprehensive book of 38 chapters contains exhaustive information on nanotechnology and the scope of its application in food industry. The book focuses on overview of nanotechnology development for food industries and the impact it is having on the state of science in food industry. The various..

The final quality of a food product is impacted heavily by preservation technologies—such as chilling, freezing, and freeze-drying—as well as the pretreatments that are routinely applied to foods. This volume explores issues involved in heat and mass transfer in food refrigeration and examines other..

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. This volume presents the latest developmen..

Specifically developed for food engineers, this is the only in-depth reference that focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena t..

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most com..