This book covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. It is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.
Contact: Springer Customer Service Center, Haberstr. 7, 69129 Heidelberg, Germany. Tel: +49-6221-345-4301; E-mail: [email protected]
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