Food Engineering: Techniques and Technology
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Food engineering is a multidisciplinary field that combines principles from microbiology, applied physical sciences, chemistry, and engineering to address challenges in the food and related industries. It applies agricultural, mechanical, and chemical engineering techniques to optimize food production processes, ensuring efficiency and cost-effectiveness in the commercialization of food products. The field encompasses key areas such as food processing, packaging, ingredient manufacturing, and the development of technologies that improve product quality and production scalability. Additionally,...
Food engineering is a multidisciplinary field that combines principles from microbiology, applied physical sciences, chemistry, and engineering to address challenges in the food and related industries. It applies agricultural, mechanical, and chemical engineering techniques to optimize food production processes, ensuring efficiency and cost-effectiveness in the commercialization of food products. The field encompasses key areas such as food processing, packaging, ingredient manufacturing, and the development of technologies that improve product quality and production scalability. Additionally, food engineering utilizes advanced monitoring and control systems to facilitate automation and flexible manufacturing. This book is a compilation of chapters that discuss the most vital concepts in the field of food engineering. While understanding the long-term perspectives of the topics, it makes an effort in highlighting their impact as a modern tool for the growth of the discipline. This book is an essential guide for both academicians and those who wish to pursue this discipline further.
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