Food Process Engineering: Basics and Mechanical Operations

by F Xavier Malcata

This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book...

• Format: Hardcover
• Language: English
• ISBN: 1439883378
• ISBN13: 9781439883372
• Release Date: February 2026
• Publisher: CRC Press
• Length: 556 Pages