Food Process Engineering: Basics and Mechanical Operations

1st Edition

F. Xavier Malcata

CRC Press
January 29, 2020 Forthcoming
Reference - 1104 Pages - 233 B/W Illustrations
ISBN 9781439883372 - CAT# K13926

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Summary

This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

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