Transport Phenomena in Food Processing

Name: Transport Phenomena in Food Processing
Price: 690.00 USD
Availability: InStock
ISBN: 9781566769938

✍️ Welti-Chanes, Jorge

Reader Score

4.4

(1 review)

$690.00

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Methods & Techniques

📚 EDITORIAL REVIEW

“If you are a food scientist, processing engineer, or advanced food tech researcher with a strong grasp of calculus and thermodynamics, this text is for you. Casual home cooks looking for dinner inspiration or step-by-step recipes will be thoroughly disappointed.

— Editorial Team

Author

Welti-Chanes, Jorge

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🏛 CRC Press 📅 2002 📔 Hardcover ISBN: 9781566769938

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📝 Description: Transport Phenomena in Food Processing

Specifically developed for food engineers, this is the only in-depth reference that focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the phenomenological and engineering principles that are key to improving food processing conditions and energy resource use.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

This is not a cookbook for home cooks or casual bakers. It is a dense, technical manual designed exclusively for food engineers and scientists. While it offers a comprehensive assessment of engineering principles, it lacks the accessibility required for culinary enthusiasts. Readers seeking recipes or cultural insights will find this edition entirely unsuitable due to its rigorous academic tone and specialized focus on industrial preservation mechanics rather than gastronomic enjoyment.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

If you are a food scientist, processing engineer, or advanced food tech researcher with a strong grasp of calculus and thermodynamics, this text is for you. Casual home cooks looking for dinner inspiration or step-by-step recipes will be thoroughly disappointed.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This is not a cookbook for home cooks or casual bakers. It is a dense, technical manual designed exclusively for food engineers and scientists. While it offers a comprehensive assessment of engineering principles, it lacks the accessibility required for culinary enthusiasts. Readers seeking recipes or cultural insights will find this edition entirely unsuitable due to its rigorous academic tone and specialized focus on industrial preservation mechanics rather than gastronomic enjoyment.

❓ Frequently asked questions

No, this is an advanced engineering reference text focusing on mathematical and physical principles rather than kitchen-ready recipes or food photography.

It utilizes standard scientific and engineering units alongside complex mathematical models to analyze heat, mass, and momentum transfer in industrial food systems.

📖 Who should read this

📜 Historical context

Emerging from the rigorous academic and industrial research of food engineering, this technical reference explores the complex physics of food preservation. Rather than drawing from a regional culinary tradition, it focuses on universal engineering principles like mass, heat, and momentum transfer applied to modern food processing.