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portada Introduction to Food Engineering
Type
Physical Book
Publisher
Author
Language
English
Pages
382
Format
Hardcover
Dimensions
25.4x17.8x2.2 cm
ISBN13
9781787156531

Introduction to Food Engineering

Didier Kabongo, Serge Nguema (Author) · Kruger Brentt Publisher Uk. Ltd. · Hardcover

Introduction to Food Engineering - Didier Kabongo, Serge Nguema

New Book Imported to South Africa
Delivery: 08 Oct - 16 Oct Shipping: 5 to 6 business days.
R 3,041
R 3,041

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Synopsis "Introduction to Food Engineering"

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.

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The book is written in English.

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The binding of this edition is Hardcover.

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