FUNDAMENTALS AND OPERATIONS IN FOOD PROCESS ENGINEERING (HB 2019) Hardcover

Fundamentals and Operations in Food Process Engineering provides a comprehensive introduction to the core engineering principles and transport phenomena essential for food processing. The book is structured into four parts, beginning with the fundamental concepts, followed by detailed coverage of mechanical, thermal, and mass transfer operations commonly used in the food industry. Each chapter includes numerous solved examples and practice problems to reinforce learning. This textbook is specifically designed for students in food science and food technology programs, as well as scientific professionals working in food processing and related sectors.