Description

This book addresses the basic and applied principles of food engineering methods used in food processing operations. Presenting cutting-edge information on emerging food engineering processes, this text examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration; discusses size reduction, mixing, emulsion, and encapsulation; includes case studies of solid-liquid and supercritical fluid extraction; and explores fermentation, enzymes, fluidized-bed drying, and more. It provides an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

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