Principles of Food Engineering Technology

Author: Song Jirong
Publisher:
Publish Date: 2005-02-01
Features: Food Engineering Technology Principles is a mandatory professional basic course for undergraduate students majoring in Food Science and Engineering. This book features up-to-date content and a broad scope, focusing on introducing the latest research and application achievements in the field of food engineering technology both domestically and internationally. The book is divided into 12 chapters, providing detailed introductions to various aspects of food technology, including drying techniques, preservation techniques, freshness preservation techniques, irradiation processing techniques, sterilization techniques, micronization techniques, separation techniques, concentration and crystallization techniques, microwave and far-infrared processing techniques, microencapsulation granulation techniques, puffing techniques, and biotechnology in food. This book is suitable for students majoring in Food Science, Food Engineering, and related fields in institutions of technology, as well as for reference by relevant scientific and technical personnel.