"Food Tech and Processing Solutions" delves into the integration of food science and engineering to enhance food selection, preservation, packaging, and utilization. This comprehensive guide emphasizes the importance of modern technology in the food processing industry.
We provide a rigorous scientific explanation of various food processing methods while highlighting the role of the industry in society. Our book covers the physical properties of food materials, fluid flow, heat and mass transfer principles, reaction kinetics, centrifugation, thermal processing, spoilage prevention, crystallization, dissolution, and refrigeration.
Primarily intended as a textbook for college and university courses, the latest edition includes current trends and advancements in the field. We begin with an introduction to the properties of food materials and explore fundamental scientific processes like centrifugation, freezing, and evaporation. Additionally, we focus on food packaging, cleaning, disinfection, and sanitation.
This book serves as a detailed guide for students and professionals, offering insights into food processing technology and its applications.
