Transport Phenomena in Food Processing

Explore the intricate world of food processing with "Transport Phenomena in Food Processing," authored by the expert team at Taylor & Francis Inc. Published in 2002, this essential hardback reference spans an impressive 580 pages, making it an invaluable resource for food engineers and professionals alike.

This comprehensive guide delves into the core principles of transport phenomena as they relate to food preservation, ensuring a solid understanding of mass, heat, and momentum transfer. It not only elucidates fundamental concepts but also examines a range of specific applications involving heat and mass transfer, plus their combined effects on diverse processes and products.

Enhance your expertise in food technology and processing with this detailed examination that bridges theory with practical application. Ideal for students and practitioners aiming to deepen their knowledge, "Transport Phenomena in Food Processing" is a must-have addition to your professional library.