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CRC Press Thermal Food Processing - Second Edition Book

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Description

Thermal Food Processing: New Technologies and Quality Issues, Second Edition, provides an updated look at one of the most important processes in the food industry. Part of the Contemporary Food Engineering series from CRC Press, this volume brings together a worldwide panel of experts to explore the latest developments and future research trends in the field. The text covers essential engineering principles and technical topics required for modern food science. Readers will find detailed discussions on the thermal properties of foods, including heat capacity, conductivity, diffusivity, and density. It also addresses heat and mass transfer mechanisms, providing a comprehensive resource for understanding how new technologies impact food quality and processing standards.

Key Features

This second edition of Thermal Food Processing explores the latest developments and future research trends in food engineering.

The book features contributions from a worldwide panel of experts to provide professional insights into the food industry.

Technical topics include the thermal properties of foods such as heat capacity, conductivity, diffusivity, and density.

Content covers heat and mass transfer along with related engineering principles and mechanisms.

Published by CRC Press as part of the Contemporary Food Engineering series for specialized academic and professional use.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
30 November 2016
Listed Since
30 August 2016

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