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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed.
Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out.
It covers the most common food engineering unit operations in detail.
Introduction to Food Process Engineering
Food Process Engineering Operations
Engineering Principles of Unit Operations in Food Processing
Food Engineering Laboratory Manual
High-Temperature Processing of Food Products
Drying Technology in Food Processing
Food Processing Operations and Scale-up
Mechanical Separation Processes in the Food Industry
Fundamentals and Operations in Food Process Engineering
Evaporation Technology in Food Processing
Food Process Engineering and Quality Assurance
Mass Transfer Operations in the Food Industry