Introduction to Food Engineering (Hardcover) (ISBN-13: 9781787156531)

Comprehensive explanation of fundamental principles including thermodynamics, heat transfer, mass transfer, and fluid mechanics in food systems. Detailed coverage of essential food processing operations such as drying, evaporation, freezing, pasteurization, and membrane separation. Discussion of equipment design, process optimization, and engineering considerations in food manufacturing. Introduction to automation, sensors, process control, and digital technologies relevant to modern food processing plants. Emphasis on safety, quality assurance, hygiene, and regulatory aspects of food engineering. Illustrative examples, diagrams, and problem-solving approaches to reinforce core concepts. Insight into emerging technologies including non-thermal processing, nanotechnology, and sustainable engineering practices. Suitable for students, educators, researchers, and professionals in food science, food technology, and engineering.

Author: Serge Nguema Didier Kabongo
ISBN-10: 1787156532
ISBN-13: 9781787156531
Publisher: Kruger Brentt Publisher Uk. Ltd.
Language: English
Published: 01/01/2026
Pages: 382
Format: Hardcover
Weight: 1.93lbs
Size: 10.00h x 7.00w x 0.88d