Systems, Processes, and Fluid Phase Equilibria

The job of the food engineer involves the design and/or operation of equipment needed to process food. Many different types of equipment are used to perform such processes as pasteurization, sterilization, evaporation, drying, freezing, and blending. If an engineer attempted to approach each piece of equipment as a totally new problem, the task would be overwhelming. Instead, he or she learns relatively few basic principles that are common to such equipment and applies them to solve the problems of design and operation.