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Material or Process Book or Chapter Title Author or Editor Publication dates

Food Engineering Handbook

Food Process Engineering

Edited by: Theodoros Varzakas , Constantina Tzia

Print publication date:  November  2014
Online publication date:  November  2014

Print ISBN: 9781482261660
eBook ISBN: 9781482261684
Adobe ISBN:

10.1201/b17803
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Book description

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:

  • Discusses size reduction, mixing, emulsion, and encapsulation
  • Provides case studies of solid?liquid and supercritical fluid extraction
  • Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

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