Food Engineering Handbook: Food Engineering Fundamentals

1st Edition

Theodoros Varzakas, Constantina Tzia

CRC Press
Published December 2, 2014
Reference - 608 Pages - 197 B/W Illustrations
ISBN 9781482261691 - CAT# K24306
Series: Contemporary Food Engineering

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USD$180.00

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Summary

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:

  • Explains the interactions between different food constituents that might lead to changes in food properties
  • Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
  • Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors

Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

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