This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.
This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, an...
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...
