Food Engineering Handbook, Two Volume Set

This two-volume set offers a complete reference on food engineering and processing operations. It examines the thermophysical properties and modeling of processes such as chilling, freezing, and dehydration; covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption; and explores new and emerging food engineering processes. It provides a stimulating review of food engineering phenomena and addresses the basic and applied principles of food engineering methods used in food processing operations around the world.