ISBN: 1851660232 9781851660230

Category: Unavailable

Page count: 633

Abstract: This 2-volume reference set for food technologists and engineers was assembled from papers presented at a 1985 international meeting on engineering and food. Volume 1 deals more specifically with basic aspects of physical and transport rheological properties of foods, kinetics and mathematical modeling, selected heat and mass transfer problems, and thermal processing and irradiation. Volume 2 focuses on various unit operations and industrial processes, including food freezing, extrusion engineering, membrane processing, genetic engineering, energy and food processing operations, industrial engineering, and process control, and includes discussions of persistent problems associated with food engineering in developing countries.