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Engineering Principles for Food Processing Technology and Product Realization | Torre L.S. | 1st Edition | Taylor & Francis Group (English Medium)
|
| 18503-18503 |
"Engineering Principles for Food Processing Technology and Product Realization" by Torre L.S. is a comprehensive guide that covers the fundamental engineering principles behind food processing technology and product realization. This 1st edition book is published by Taylor & Francis Group in English medium, making it accessible to a wide range of readers. In this book, readers will delve into the intricate world of food processing technology, learning about the various engineering principles that govern the production of food products. From basic concepts such as heat transfer and mass transfer to more advanced topics like process optimization and quality control, this book covers it all in a clear and concise manner. The author, Torre L.S., is an expert in the field of food engineering and has years of experience working in the industry. His expertise shines through in this book, as he breaks down complex engineering concepts into easy-to-understand language that is suitable for both students and professionals alike. Whether you are a student studying food engineering or a professional looking to expand your knowledge in the field, "Engineering Principles for Food Processing Technology and Product Realization" is an invaluable resource that will help you gain a deeper understanding of how food products are made and how engineering plays a crucial role in their production. With its practical approach and real-world examples, this book is sure to become a staple on the bookshelf of anyone interested in food processing technology. Get your copy today and take your knowledge of food engineering to the next level! Engineering Principles for Food Processing Technology and Product Realization, 1st Edition by Torre L.S. is a comprehensive and modern resource that bridges core engineering concepts with practical applications in food processing and product development. Published by Taylor & Francis Group in 2025, this book is designed for students, researchers, and professionals in food engineering, food technology, and process design.
This book provides a strong foundation in engineering principles essential for food processing, including heat transfer, mass transfer, fluid mechanics, thermodynamics, and process optimization. It explains how these principles are applied to transform raw agricultural materials into safe, high-quality food products.
The 1st edition places special emphasis on product realization, guiding readers through the stages of food product development—from concept and formulation to processing, packaging, and commercialization. It highlights the integration of engineering design with quality control, safety standards, and regulatory requirements in the food industry.
The book also explores modern advancements in food processing technologies, including sustainable processing methods, energy-efficient systems, and innovative manufacturing techniques. Real-world case studies and examples help readers understand how theoretical concepts are applied in industrial settings.
With 342 pages of well-structured content, this hardbound edition includes diagrams, flowcharts, and engineering models that simplify complex topics. It is ideal for academic coursework as well as professional reference in food processing industries.
Whether you are a student learning the fundamentals or a professional involved in food product development and manufacturing, this book provides valuable insights into designing efficient processes and delivering high-quality food products.
Key Features:
- First edition (2025) with focus on food processing and product realization
- Covers core engineering principles and industrial applications
- Includes heat transfer, fluid mechanics, and thermodynamics
- Emphasis on product development, safety, and quality control
- Features case studies, diagrams, and real-world examples
- Ideal for students, researchers, and food industry professionals
Search Keywords - Food processing technology, Engineering principles for food processing, Food product realization, Torre L.S. books, Taylor & Francis Group publications, Food engineering textbooks, Heat transfer in food processing, Mass transfer in food production, Process optimization techniques, Quality control in food manufacturing, Food science books, Food industry engineering principles, How are food products made?, Understanding food processing technology, Best books on food engineering, Engineering concepts for food production, Food manufacturing processes explained, Importance of engineering in food industry, Real-world examples of food processing technology, Engineering principles for beginners
| SKU / BOOK Code: | ENG-FOOD-PROCESS-PRODUCT-REALI |
| Publisher: | Taylor & Francis Group |
| Author: | Torre L.S. |
| Binding Type: | Hardcover |
| No. of Pages: | 342 |
| ISBN-10: | NA |
| ISBN-13: | NA |
| Edition: | 1st |
| Language: | English Medium |
| Publish Year: | 2026-01 |
| Weight (g): | 400 |
| Product Condition: | New |
| Reading Age: | Above 18 Years |
| Country of Origin: | India |
| Genre: | Medical Books |
| Manufacturer: | Taylor & Francis Group |
| Importer: | Taylor & Francis Group |
| Packer: | Fullfilled by Supplier |
"Engineering Principles for Food Processing Technology and Product Realization" by Torre L.S. is a comprehensive guide that covers the fundamental engineering principles behind food processing technology and product realization. This 1st edition book is published by Taylor & Francis Group in English medium, making it accessible to a wide range of readers. In this book, readers will delve into the intricate world of food processing technology, learning about the various engineering principles that govern the production of food products. From basic concepts such as heat transfer and mass transfer to more advanced topics like process optimization and quality control, this book covers it all in a clear and concise manner. The author, Torre L.S., is an expert in the field of food engineering and has years of experience working in the industry. His expertise shines through in this book, as he breaks down complex engineering concepts into easy-to-understand language that is suitable for both students and professionals alike. Whether you are a student studying food engineering or a professional looking to expand your knowledge in the field, "Engineering Principles for Food Processing Technology and Product Realization" is an invaluable resource that will help you gain a deeper understanding of how food products are made and how engineering plays a crucial role in their production. With its practical approach and real-world examples, this book is sure to become a staple on the bookshelf of anyone interested in food processing technology. Get your copy today and take your knowledge of food engineering to the next level! Engineering Principles for Food Processing Technology and Product Realization, 1st Edition by Torre L.S. is a comprehensive and modern resource that bridges core engineering concepts with practical applications in food processing and product development. Published by Taylor & Francis Group in 2025, this book is designed for students, researchers, and professionals in food engineering, food technology, and process design.
This book provides a strong foundation in engineering principles essential for food processing, including heat transfer, mass transfer, fluid mechanics, thermodynamics, and process optimization. It explains how these principles are applied to transform raw agricultural materials into safe, high-quality food products.
The 1st edition places special emphasis on product realization, guiding readers through the stages of food product development—from concept and formulation to processing, packaging, and commercialization. It highlights the integration of engineering design with quality control, safety standards, and regulatory requirements in the food industry.
The book also explores modern advancements in food processing technologies, including sustainable processing methods, energy-efficient systems, and innovative manufacturing techniques. Real-world case studies and examples help readers understand how theoretical concepts are applied in industrial settings.
With 342 pages of well-structured content, this hardbound edition includes diagrams, flowcharts, and engineering models that simplify complex topics. It is ideal for academic coursework as well as professional reference in food processing industries.
Whether you are a student learning the fundamentals or a professional involved in food product development and manufacturing, this book provides valuable insights into designing efficient processes and delivering high-quality food products.
Key Features:
- First edition (2025) with focus on food processing and product realization
- Covers core engineering principles and industrial applications
- Includes heat transfer, fluid mechanics, and thermodynamics
- Emphasis on product development, safety, and quality control
- Features case studies, diagrams, and real-world examples
- Ideal for students, researchers, and food industry professionals
Search Keywords - Food processing technology, Engineering principles for food processing, Food product realization, Torre L.S. books, Taylor & Francis Group publications, Food engineering textbooks, Heat transfer in food processing, Mass transfer in food production, Process optimization techniques, Quality control in food manufacturing, Food science books, Food industry engineering principles, How are food products made?, Understanding food processing technology, Best books on food engineering, Engineering concepts for food production, Food manufacturing processes explained, Importance of engineering in food industry, Real-world examples of food processing technology, Engineering principles for beginners
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