Introduction to Food Engineering

von Serge Nguema Didier Kabongo

382 Seiten, Hardcover

Kurzbeschreibung des Verlags

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.