Unit Operations in Food Engineering

Name: Unit Operations in Food Engineering
Price: 400.00 USD
Availability: InStock
ISBN: 9781566769297

✍️ Ibarz, Albert

Reader Score

4.4

(1 review)

$400.00

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Methods & Techniques

📚 EDITORIAL REVIEW

“Food scientists, engineering students, and rigorous commercial food processors will love this technical manual. If you are looking for home-cooking recipes or quick weeknight dinners, you will be deeply disappointed by the heavy equations and industrial design principles.

— Editorial Team

Author

Ibarz, Albert

📚 all books by this author →

🏛 CRC Press 📅 2002 📔 Hardcover ISBN: 9781566769297

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📝 Description: Unit Operations in Food Engineering

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

As a specialized engineering text, this volume is strictly tailored for technical professionals and students of food science rather than home cooks, bakers, or enthusiasts looking for kitchen inspiration. It does not suit readers seeking recipes, culinary anecdotes, or accessible cooking techniques. The sparse edition description leaves much unsaid, focusing purely on high-level processing design rather than kitchen-ready applications. While it lacks narrative flair or practical culinary tips, its rigorous academic framework makes it a formidable reference for those mastering the heavy machinery and scientific principles behind commercial food manufacturing.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Food scientists, engineering students, and rigorous commercial food processors will love this technical manual. If you are looking for home-cooking recipes or quick weeknight dinners, you will be deeply disappointed by the heavy equations and industrial design principles.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

As a specialized engineering text, this volume is strictly tailored for technical professionals and students of food science rather than home cooks, bakers, or enthusiasts looking for kitchen inspiration. It does not suit readers seeking recipes, culinary anecdotes, or accessible cooking techniques. The sparse edition description leaves much unsaid, focusing purely on high-level processing design rather than kitchen-ready applications. While it lacks narrative flair or practical culinary tips, its rigorous academic framework makes it a formidable reference for those mastering the heavy machinery and scientific principles behind commercial food manufacturing.

❓ Frequently asked questions

It utilizes standard scientific and engineering units rather than standard culinary measurements like cups or tablespoons.

No, this is a technical textbook focused on engineering diagrams, flowcharts, and mathematical formulas rather than food photography.

📖 Who should read this

📜 Historical context

Rooted in the rigorous discipline of food engineering, this text emerges from the academic and industrial need to understand the physical and chemical principles behind food processing. It focuses on unit operations, bridging the gap between theoretical mechanics and practical manufacturing methods.