| Unit Operations in Food Engineering, Second Edition Contributor(s): Ibarz, Albert (Author), Barbosa-Canovas, Gustavo V. (Author) |
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ISBN: 1439809445 ISBN-13: 9781439809440 Publisher: CRC Press OUR PRICE: $161.45 Product Type: Hardcover Published: January 2026 This item may be ordered no more than 25 days prior to its publication date of January 5, 2026 |
| Additional Information |
| BISAC Categories: - Science | Chemistry - Industrial & Technical - Technology & Engineering | Food Science - General |
| Dewey: 664 |
| Series: Food Preservation Technology |
| Physical Information: 528 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory. |