Free Worldwide Shipping on Orders $50+
Shopping Cart
Save 45%
Food Process Engineering Operations - Contemporary Food Engineering Textbook for Food Science & Industry Professionals | Ideal for Students, Researchers & Engineers in Food Manufacturing
Food Process Engineering Operations - Contemporary Food Engineering Textbook for Food Science & Industry Professionals | Ideal for Students, Researchers & Engineers in Food Manufacturing
Food Process Engineering Operations - Contemporary Food Engineering Textbook for Food Science & Industry Professionals | Ideal for Students, Researchers & Engineers in Food Manufacturing
Sku: 34961177 in stock
$67.1
$122
45% Off
Quantity:

Delivery & Return: Free shipping on all orders over $50
Estimated Delivery: 10-15 days international
20 people viewing this product right now!

Guranteed safe checkout
amex
paypal
discover
mastercard
visa
apple pay
shop
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries.Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems.Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
More

For all orders exceeding a value of 100USD shipping is offered for free.

Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.

Otherwise, standard shipping charges apply. Check out our delivery Terms & Conditions for more details.


You Might Also Like

We value your privacy

We use cookies and other technologies to personalize your experience, perform marketing, and collect analytics. Learn more in our Privacy Policy.

Top