Food Engineering: Concepts and Applications

It is written in a lucid style with the most recent advances, and with theoretical discussions being supplemented with illustrations, and tables for easy understanding of the subject. This book describes the principles as well as the equipment used, food preservation, post-harvest handling, and packaging techniques. The book is also supported with a comprehensive glossary and index in the end. This book is written for food, mechanical, chemical, and electrical engineers, students as well as food scientists and technologists working in the food industry.