Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re?ecting the...
Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses w...
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering studen...
