FUNDAMENTALS OF FOOD ENGINEERING AND APPLICATION

The book is oriented towards basic fundamentals of food engineering and promising food processing technologies developed recently. This can be categorized into two sections i.e. Fundamentals of Food Engineering and Food Processing Technologies.

It provides the understanding of unit operations carrying out in food industries. Numerical examples of units, dimensions and
heat transfer is presented in a very simple and lucid manner.

Moreover, application parts in terms of recently developed and well-established technologies are presented so that even a new entrant in this field or student can understand the concepts.

The book is a consolidated form of technical information related to Food Processing Industries in simplified form.