Introduction to Food Engineering
Academic Press, Oct 15, 2008 - Technology & Engineering - 864 pages
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.
What people are saying - Write a review
This book is properly condensed for easy and simple understanding. I had tried to study heat and mass transfer from other books but it was vast and dealt more with chemical engineering problems making my task burdensome. Other chapters are beautifully exercised as if a teacher had written his teaching notes. This book is by far the best of its counterparts.
very good, how do i get it?
CHAPTER 9 Psychrometrics
CHAPTER 10 Mass Transfer