{"product_id":"food-engineering-handbook-two-volume-set","title":"Food Engineering Handbook, Two Volume Set","description":"\u003cp\u003e\u003cstrong\u003eFood Engineering Handbook, Two-Volume Set\u003c\/strong\u003e provides a stimulating and up-to-date review of food engineering\u003cb\u003e \u003c\/b\u003ephenomena. It also addresses the basic and applied principles of food engineering\u003cb\u003e \u003c\/b\u003emethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected\u003cb\u003e \u003c\/b\u003eprocesses such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. \u003c\/p\u003e\u003cp\u003eComprised of \u003ci\u003eFood Engineering Handbook: Food Engineering Fundamentals\u003c\/i\u003e and \u003ci\u003eFood Engineering Handbook: Food Process Engineering\u003c\/i\u003e, this comprehensive resource:\u003c\/p\u003e\u003cul\u003e \u003cli\u003eExplains the interactions between different food constituents that might lead to changes in food properties\u003c\/li\u003e \u003cli\u003eDescribes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method\u003c\/li\u003e \u003cli\u003eDiscusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation\u003c\/li\u003e \u003cli\u003eProvides case studies of solid–liquid and supercritical fluid extraction and food behaviors\u003c\/li\u003e \u003cli\u003eExplores fermentation, enzymes, fluidized-bed drying, and more\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003ePresenting cutting-edge information on new and emerging food engineering\u003cb\u003e \u003c\/b\u003eprocesses, \u003cb\u003eFood Engineering Handbook, Two-Volume Set \u003c\/b\u003eoffers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45541941608686,"sku":"9781466582262","price":546.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781466582262.jpg?v=1720116985","url":"https:\/\/bookland.com.au\/products\/food-engineering-handbook-two-volume-set","provider":"Book Land AU","version":"1.0","type":"link"}