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Ten years have passed since this reference’s last edition – making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment.
Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material.
This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.
- Sales Rank: #5312699 in Books
- Brand: Brand: CRC Press
- Published on: 2005-04-26
- Original language: English
- Number of items: 1
- Dimensions: 1.59" h x 7.16" w x 10.28" l, 3.26 pounds
- Binding: Hardcover
- 768 pages
- Used Book in Good Condition
Most helpful customer reviews
0 of 0 people found the following review helpful.
I like it.
By Pedro Manique Barreto
The book is rich in data, tables, equations, but should contain more examples and practical applications of the topics covered. Your level is for those who already know food engineering, students may have difficulty in following the book.
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