Essentials of Food Process Engineering provides basics and
fundamentals of engineering subjects to students with a
non-mathematical background who are perusing graduation and
post-graduation career in Food Science and Engineering. This book
is also useful as a handy refresher text for those involved in
plant science and managers in the food processing and dairy
industries. Beginning with engineering calculations, it covers the
important topics like mass and energy balance, heat and mass
transfer, psychrometry and refrigeration, etc., which are
extensively used in Food Process Industry. A separate chapter on
instruments for measurement of various parameters including
measurement of food parameters is included.
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