Food Process Engineering
Basics and Mechanical Operations

This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Engineering Basics. Momentum Balances. Enthalpy Balances. Mass Balances. Chemical Balances. Momentum/enthalpy Balances. Momentum/mass Balances. Momentum/chemical Balances. Enthalpy/mass Balances. Enthalpy/chemical Balances. Mass/chemical Balances. Momentum/enthalpy/mass Balances. Momentum/enthalpy/chemical Balances. Enthalpy/mass/chemical Balances. Momentum/enthalpy/mass/chemical balances.

F. Xavier Malcata was born in Mélange, Angola, in 1963. He received a B.Sc. degree in Chemical Engineering from the University of Oporto, Portugal, in 1986, a Ph.D. degree in Chemical Engineering / Food Science from the University of Wisconsin in 1991 and a Habilitation/Professorship degree in Food Science and Engineering from the Portuguese Catholic University in 2004. Dr. Malcata is currently a Professor of Food Science and Engineering at Instituto Superior da Maia in Maia, Portugal.