Food Process Engineering Principles and Data

Michael Lewis
Elsevier
488 pages
ISBN: 9780128211823
November 2022

The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. This is an ideal resource for food scientists, technologists, manufacturers and processors.