Fundamentals and Operations in Food Process Engineering

This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in food processing.It now features five main sections: fundamentals in food processing, mechanical operations in food processing, thermal operations in food processing, mass transfer operations in food processing, and high-temperature and conveying operations in food processing.Chapters in the second edition address basic engineering principles and applications in food processing, focusing on specific analytical problems and on comprehensive, systematic, and analytical approaches leading to designing various food processing systems.The book includes approximately 250 worked-out examples and 185 exercise problems to enhance students' understanding and interest. Key features:• Provides balanced coverage of fundamentals and quantitative analyses for compreh