Handbook of Food Engineering Practice

This is the first applications oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of the" Handbook of Food Engineering Practice" is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. It deals with the importance of physical and rheological properties of foods,discusses unit operations, cost/profit analysis, sanitary guidelines and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.