Handbook of Food Engineering

Food engineering is a branch of science which applies the principles of engineering and mathematics
to food manufacturing. It also includes the analysis of various food related processes such as food
conservation, food packaging, handling and distribution of food products. It is a multi-disciplinary
field which employs the principles of mechanical, electrical, civil and agricultural engineering.
Concepts of food microbiology, biochemistry and rheology also play an important role in applications
of food engineering. Some of the important industrial processes studied under it for producing safe
and sustainable food are refrigeration, evaporation, packaging, heat transfer and food safety
management systems. It also makes use of advanced monitoring and control systems to facilitate
automation and flexible manufacturing of food. The topics included in this book on food engineering
are of utmost significance and bound to provide incredible insights to readers. It studies, analyses
and uphold the pillars of food engineering and its utmost significance in modern times. This book is a
complete source of knowledge on the present status of this important field.