Food Process Engineering and Technology

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The recent years have been particularly productive in food engineering research, producing a very large volume of publication in this area. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. . The third edition, fully updated with adequate review of recent research and development in the area, features the following major changes:. . . A new full chapter on elements of food plant design. The chapter on fluid flow will contain an introductory section on the elements of classical fluid mechanics. The chapter on non-thermal processes is re-written and expanded. Relatively recent technologies such as freeze concentration, osmotic dehydration, active packaging etc. are being discussed in more detail

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