{"product_id":"introduction-to-food-engineering-food-science-and-technology-9780123709004","title":"Introduction to Food Engineering (Food Science and Technology)","description":"\u003cp\u003eThis fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing  in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes  solved examples and problems to test understanding. Supplemental processes including filtration  sedimentation  centrifugation  and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies  such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45279525601333,"sku":"ByrdShop_0123709008","price":104.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780123709004.jpg?v=1780601379","url":"https:\/\/atxbooks.com\/products\/introduction-to-food-engineering-food-science-and-technology-9780123709004","provider":"ATX Books","version":"1.0","type":"link"}