Mass Transfer Operations in the Food Industry, a new volume in the
Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer unit operations.
Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
- Thoroughly explores novel applications of mass transfer unit operations in the food industries
- Includes different types of mass transfer processes, such as crystallization, distillation, gas adsorption, and ionic exchange
- Covers optimization techniques to helps readers attain high quality food
