Introduction to Food Engineering (Food Science and Technology) 4th Edition Solutions
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes solved examples and problems to test understanding.New chapters on:-Supplemental processes including filtration sedimentation centrifugation and mixing-Extrusion processes for foods-Packaging concepts and shelf life of foodsExpanded information onEmerging technologies such as high pressure and pulsed electric fieldTransport of granular foods and powdersProcess controls and measurementsDesign of plate heat exchangersImpact of fouling in heat transfer processesUse of dimensional analysis in understanding physical phenomenaRead more
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