<p>Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,</p>

Food Processing Operations and Scale-up (Food Science and Technology)

Business & Money

Valentas, Kenneth J.

Clark, J. Peter

Levin, Leon

Industries

CRC-Press

Case Studies in Food Engineering: Learning from Experience (Food Engineering Series)

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Science & Math

Chemistry

Springer

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