| Food Process Engineering: Basics and Mechanical Operations Contributor(s): Malcata, F. Xavier (Author) |
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ISBN: 1439883378 ISBN-13: 9781439883372 Publisher: CRC Press OUR PRICE: $228.00 Product Type: Hardcover - Other Formats Published: February 2026 This item may be ordered no more than 25 days prior to its publication date of February 9, 2026 |
| Additional Information |
| BISAC Categories: - Science | Chemistry - Industrial & Technical - Technology & Engineering | Food Science - General - Health & Fitness | Diet & Nutrition - General |
| Physical Information: 556 pages |
| Themes: - Topical - Health & Fitness |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 entails a problem-oriented approach, focusing on the product rather than the operation. |