Introduction to Food Engineering

Introduction to Food Engineering

Book - 2001
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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.

The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
Publisher: London, UK ; San Diego, Calif. : Academic Press, c2001
Edition: 3rd ed
ISBN: 9780126463842
0126463840
Branch Call Number: 664 S61i1
Characteristics: xxiii, 659 p. : ill. ; 26 cm
Additional Contributors: Heldman, Dennis R.
Alternative Title: Food engineering

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