Authors:
- Treats the principles of processing in a scientifically rigorous yet concise manner
- Gives readers the confidence to use mathematical and quantitative analyses of food processes
- Provides many worked examples and problems with solutions
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (16 chapters)
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Front Matter
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Back Matter
About this book
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.
Authors and Affiliations
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School of Natural and Applied Sciences, University of Lincoln, Lincoln, United Kingdom
P. G. Smith
Bibliographic Information
Book Title: Introduction to Food Process Engineering
Authors: P. G. Smith
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4419-7662-8
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2011
Hardcover ISBN: 978-1-4419-7661-1Published: 21 February 2011
Softcover ISBN: 978-1-4899-7882-0Published: 23 August 2016
eBook ISBN: 978-1-4419-7662-8Published: 11 February 2011
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 2
Number of Pages: XVII, 510
Topics: Food Science, Biochemical Engineering, Computational Science and Engineering