Thermal Processing of Food Products by Steam and Hot Water: Volume 4: Unit Operations and Processing Equipment in the Food Industry

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing of different food products applying steam and hot water.

Divided in four sections, An overview of thermal food processing, Heat exchangers in the food processing industry, Different thermal processing operations in the food industry, and Application of heat exchangers in the food industry, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment.

Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.