Handbook of Food Engineering Practice

As developers of new food products and improved manufacturing processes, food engineers play a key role in the food industry. This is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. This practical handbook defines and explains essential food operations and includes useful supporting material that applies to the operations discussed in earlier sections. The book also includes a survey of food chemistry, a critical area of science for food engineers.FeaturesDefines and explains essential food operationsExamines the physical and rheological properties of foodsIncludes analysis methods, simulation procedures, sanitary guidelines, and process controller designSurveys the critical area of food chemistry as it applies to food engineering