Fundamentals and Operations in Food Process Engineering

Discover the essential principles of food process engineering with "Fundamentals and Operations in Food Process Engineering" by Susanta Kumar Das. Published by Taylor & Francis Inc in 2019, this comprehensive hardback edition spans 582 pages, making it an invaluable resource for students and professionals in the field of chemical engineering and food technology.

This book thoroughly explores the fundamental engineering principles and transport processes that underpin food processing. It delves into key areas such as mechanical operations, thermal operations, and mass transfer operations, providing a detailed understanding of specific unit operations within the food processing industry. Whether you're a student eager to learn or a professional looking to refine your expertise, this book is designed to enhance your knowledge and skills in food process engineering.