FUNDAMENTAL FOOD ENGINEERING covers all aspects related to the engineering of food. The first few chapters provide an insight into the physical principles applied in the different Unit Operations in food industries, the latter chapters give an insight into the technical details of the various unit operations. All the chapters use lucid language bolstered by self explanatory diagrams and relevant tables.

Preface / Acknowledgements / Food Engineering / Engineering Properties of Foods / Food Rheology / Fluid Flow and Solid Handling / Heat Transfer Operations / Freezing of Foods / Air Water Mixtures / Drying / Food Concentration Operations / Thermal Processing / Appendices / Index.

Undergraduate and Postgraduate Students