Principles of Food and Bioprocess Engineering

Catalog description

Engineering concepts and their applications to the food and bioprocessing industries. Dimensions and units, mass and energy balances, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, evaporation, dehydration, thermal processing, aseptic processing, alternative technologies (ohmic, microwave, radio frequency, infrared, high pressure, UV, pulsed electric field, ultrasonics, pulsed light, irradiation, ozone, cold atmospheric pressure plasma, supercritical fluids) in food and bioprocessing.