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This is an in-depth reference book that focuses on transport phenomena in food preservation.
First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Transport Phenomena of Foods and Biological Materials
Transport Properties of Foods
Mathematical Modeling of Food Processing
Food Processing and Preservation Technology
Introduction to Food Process Engineering
Transport Phenomena
Applied Food Science and Engineering with Industrial Applications
Food Process Design and Evaluation
Food Process Engineering
Food Process Engineering Operations
Engineering Principles for Food Processing Technology and Product Realization
Advances in Food Process Engineering
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