This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.
About the author
- Carl J Schaschke
- School of Science, Engineering and Technology
- Abertay University
- Scotland
- E-mail: c.schaschke@abertay.ac.uk
