Handbook of Food Engineering Practice

Discover the essential principles of food engineering with the Handbook of Food Engineering Practice, published by Taylor & Francis Inc in 1997. This comprehensive hardback edition spans 736 pages and serves as an invaluable resource for professionals in the food industry.

This authoritative guide defines and elucidates critical food operations, including pumping systems, food preservation, sterilization, freezing, and drying techniques. It also delves into the design of accelerated storage studies and the determination of temperature tolerance for various foods, both vital for predicting shelf life.

Whether you are a seasoned engineer or a newcomer to the field, this handbook is designed to enhance your understanding and application of food engineering practices. Equip yourself with the knowledge necessary to excel in food technology and ensure the quality and safety of food products.