Professor Carl Schaschke is currently Dean of the School of Computing, Engineering and Physical Sciences (CEPS) at the University of the West of Scotland (UWS). A chemical engineer, he completed his PhD at the University of Strathclyde having previously worked for BNFL at the Sellafield nuc
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.