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This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food...

This book is designed to explain and illustrate how food processing op- erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un- derstanding of how computer system concepts can be applied to food pro- cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com- puter applications to meet their own specific needs. The book should also serve as...