Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Process Engineering Operations

Food Process Engineering Operations

Saravacos, George D.
Maroulis, Zacharias B.

Hardcover

Series: Contemporary Food Engineering

Business GeneralTechnology & EngineeringChemistry

ISBN10: 1420083538
ISBN13: 9781420083538
Publisher: CRC Press
Published: Jun 1 2010
Pages: 594
Weight: 2.10
Height: 1.30 Width: 6.30 Depth: 9.30
Language: English

Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.

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