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 process engineering, 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 comprehensive learning.
• Presents elaborate discussions on all the unit operations in food processing with illustrations and figures.
• Includes conveying systems and high-temperature processing techniques for wider coverage.
• Provides solutions for numerical problems without using complex charts and figures.
• Discusses numerical and exercise problems that have practical relevance to food processing operations.

This revised volume with additional chapters has been designed for undergraduate and graduate students of any branch of Food Science and Process Engineering, Dairy Science and Engineering, Food Technology, and allied engineering disciplines pursuing minors in Food Process Engineering and Technology, as well as for industry professionals and practising engineers who desire a good understanding of the fundamental principles of process engineering and unit operations associated with food processing systems.