Food Engineering Principles: Examples and Exercises

Author: Zhang Yan, Editor-in-Chief
Publisher:
Publish Date: 2007-01-01
Features: This book is designed to complement the textbook "Principles of Food Engineering" edited by Jiang Shurong (June 2006, Chemical Industry Press). By reading this book, readers can further clarify key content, understand knowledge points, and master problem-solving methods and techniques. The book consists of eight chapters. Since there are fewer exercises in Chapter 4 "Mixing and Emulsification" of "Principles of Food Engineering," this chapter is not included in this book. The remaining chapters correspond to those in the textbook. Each chapter in this book is divided into several sections based on the content system of the textbook, with each section consisting of "Key Knowledge Points" and "Example Analysis." The focus is on example analysis, accompanied by solutions to exercises and problems from the textbook. The "Key Knowledge Points" clearly state commonly used calculation formulas and necessary explanations, while the "Example Analysis" lists typical calculation problems, clarifies the methods for solving them, and discusses the use of calculation formulas, process influencing factors, and engineering applications. This book is suitable for teachers and students of higher vocational and technical colleges majoring in food and related fields, as well as for food engineering professionals as a reference book.