Food Process Engineering : Basics and Mechanical Operations Hardback
by F. Xavier Malcata
Hardback
- Information
Description
This book is designed to serve as the core textbook for the food engineering course required in all food science programs.
It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers.
Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.
Information
-
Coming Soon
- Format:Hardback
- Pages:556 pages, 26 Tables, black and white; 233 Illustrations, black and white
- Publisher:Taylor & Francis Inc
- Publication Date:09/02/2026
- Category:
- ISBN:9781439883372
Information
-
Coming Soon
- Format:Hardback
- Pages:556 pages, 26 Tables, black and white; 233 Illustrations, black and white
- Publisher:Taylor & Francis Inc
- Publication Date:09/02/2026
- Category:
- ISBN:9781439883372