This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.
Reviews
"The great benefit to the reader is the inclusion of newer concepts and developments in the overview of the topics. True to its name, the book covers design, evaluation, and application aspects that are difficult, if not impossible, to find in other publications. . .It is an excellent up-to-the-minute reference book on the chosen subject. Dr. Rakesh Singh has performed a useful service to the academic and food industry personnel to whom this book is mainly directed." --Norman Lodge, HortResearch, in Food Technology in New Zealand



Book Information
ISBN 9781566762304
Author Rakesh K. Singh
Format Hardback
Page Count 268
Imprint CRC Press Inc
Publisher Taylor & Francis Inc
Weight(grams) 444g