Food Engineering Handbook: Food Process Engineering
addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to
Food Engineering Handbook: Food Engineering Fundamentals
, this text:
Discusses size reduction, mixing, emulsion, and encapsulation
Provides case studies of solid–liquid and supercritical fluid extraction
Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes,
is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.