Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.
All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
