Chemical Engineering for the Food Industry (Food Engineering Series) / D. Leo Pyle, Peter J. Fryer, Chris D. Reilly

This book covers many subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. Accompanying the book is a pc-compatible computer diskette, containing short programmes of use in planning processes. "Chemical Engineering for the Food Industry" should be a useful text for all those working in food processing and for those teaching and studying this important subject.
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