Download or read book The Fundamentals of Food Engineering written by Stanley E. Charm and published by . This book was released on 1978 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: An authoritative technical text for food engineersand technologists presents basic thermodynamic fundamentals relevant to food engineering, together with realistic problems pertaining to foods and their biochemistry. The text material illustrates and emphasizes the dependence of food engineering on mathematics, physics, physical chemistry, and food chemistry. Topics include: material and energy balances, heat transfer, thermal process evaluation methods, food freezing and thawing, evaporation, freeze drying, food deydration processes, distillation processes, extraction techniques, mass transfer fundamentals, biological reaction kinetics, strength of food materials andequipment, and filtration and centrifugation technology. (wz).