ABSTRACT

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to

chapter 1|2 pages

Introduction

chapter 2|38 pages

Mass and Energy Balances

chapter 4|38 pages

Heat Transfer

chapter 5|28 pages

Steam Generation: Distribution

chapter 6|38 pages

Heat Exchangers

chapter 7|38 pages

Rheology in Use: A Practical Guide

chapter 9|46 pages

Diffusion

chapter 10|34 pages

Absorption

chapter 12|58 pages

Food Products Evaporation

chapter 13|64 pages

Food Irradiation Processing

chapter 14|38 pages

Food Formulation

chapter 15|42 pages

Reaction Kinetics