Introduction to Food Process Engineering

  • P. G.┬áSmith

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xvii
  2. P.G. Smith
    Pages 5-13
  3. P.G. Smith
    Pages 15-45
  4. P.G. Smith
    Pages 47-72
  5. P.G. Smith
    Pages 73-78
  6. P.G. Smith
    Pages 79-128
  7. P.G. Smith
    Pages 129-191
  8. P.G. Smith
    Pages 193-219
  9. P.G. Smith
    Pages 221-234
  10. P.G. Smith
    Pages 235-273
  11. P.G. Smith
    Pages 275-298
  12. P.G. Smith
    Pages 299-334
  13. P.G. Smith
    Pages 397-436
  14. P.G. Smith
    Pages 437-465
  15. P.G. Smith
    Pages 467-478
  16. Back Matter
    Pages 479-510

About this book


Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and 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. Written from a quantitative and mathematical perspective, this textbook 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. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures.



Authors and affiliations

  • P. G.┬áSmith
    • 1
  1. 1.School of Natural and Applied SciencesUniversity of LincolnLincolnUnited Kingdom

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods