Fundamentals of Food Engineering

Abstract

The book deals with various unit operations viz: flow of fluid in food, transfer of heat, methods for thermal process evaluation, the freezing and thawing of foods, evaporation and dehydration of foods, freezedrying, distillation, extraction, mass transfer, filtration and centrifugation. Eventhough all these unit operations are basically chemical engineering unit operations the author had stressed the importance of these operations to suit food industry, by using illustrations taken from the industry.