Food Engineering

Developer's DescriptionBy SoftecksFood engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and...Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.Topics Covered Based On Below ConceptsFood engineeringFood technologyFood preservationFood packagingMaterials Used in Food PackagingFood gradingConstituents of Food and Its FunctionsSources of CarbohydratesFatsVitaminsMineralsIronPotassiumIodineZincCopperOther Trace ElementsSteam Production and UtilizationCrop Production-Waste Management and UtilizationFood processingBenefits and drawbacksDrying and Cooling of Food ProductsThermal Properties of FoodsFood Freezing TechnologyPhysical Properties of Food MaterialsFood Freezing TechnologyMethodologyHeat ExchangerContinuous-flow Heat ExchangersJacketed Pans