Handbook of Food Engineering, Third Edition

3rd Edition

Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov

CRC Press
January 14, 2019 Forthcoming
Reference - 1214 Pages
ISBN 9781466563124 - CAT# K15986

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Summary

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.

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