Introduction to Food Process Engineering (Food Science Text Series) - Hardcover

Smith, P.G.

Hardcover

ISBN 10: 0306473976 ISBN 13: 9780306473975

Publisher: Kluwer Academic/Plenum Publishers, 2003

Synopsis

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

About this title

Review

"The book is an excellent introduction to the many facets of engineering requirements for effective food engineering, processing, and handling. ... The publication can be considered a useful introductory and general reference resource. Its appearance, layout and design provide continuity and easy reference for specific functions. " - Food Science and Technology, Volume 17 issue 4

From the Back Cover

Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. Written from a quantitative and mathematical perspective, this textbook is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures.

Edition details

• Publisher: Kluwer Academic/Plenum Publishers
• Publication date: 2003
• Language: English
• ISBN 10: 0306473976
• ISBN 13: 9780306473975
• Binding: Hardcover
• Number of pages: 474