METHOD OF STUDYING FOOD PROCESS ENGINEERING
As an introduction to food process engineering, this book describes the
scientific principles on which food processing is based and gives some
examples of the application of these principles in several food industries.
After understanding some of the basic theory, students should study more
detailed information about the individual industries and apply the basic
principles to their processes.
For example, after studying heat transfer in this book, the student could seek
information on heat transfer in the canning and freezing industries.
To supplement the relatively few books on food process engineering, other sources
of information are used, for example:
descriptions of particular food industries.
These in general are written from a descriptive point of view and deal only
briefly with engineering.
Textbooks in chemical
and biological process engineering.
These are studies of processing operations but they seldom have any direct
reference to food processing. However, the basic unit operations apply equally
to all process industries, including the food industry.
These contain considerable data including some information on the properties
of food materials.
In these can often be found the most up-to-date information on specialized
equipment and processes, and increased basic knowledge of the unit operations.
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