Chemical Engineering for the Food Industry (Food Engineering Series)

Rather than providing a list of the rapidly evolving equipment and processes used in the food industry, the contributors of these 11 papers outline the physical principles which underpin processing, such as heat, mass and momentum transfer and reaction engineering. Topics include process design, food rheology, thermal treatment of foods, and mixing. Finally, a lengthy worked design example demonstrates how a flowsheet and plant items are developed from an outline of a process. Supporting information for this example is included on the accompanying disk. Annotation c. by Book News, Inc., Portland, Or.