Food engineering is usually a difficult discipline for food science students because they are more used to qualitative rather than to quantitative descriptions of food processing operations. Food engineering requires understanding of the basic principles of fluid flow, heat transfer, and mass transfer phenomena and application of these principles to unit operations which are frequently used in food processing, ., evaporation, drying, thermal processing, cooling and freezing, etc. The most difficult part of a course in food engineering is often considered the solution of problems. This book is intended to be a step-by-step workbook that will help the students to practice solving food engineering problems. It presumes that the. | FOOD ENGINEERING SERIES Stavros Yanniotis Solving Problems in CD-ROM Solving Problems in Food Engineering Stavros Yanniotis . Author Solving Problems in Food Engineering .
