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FOOD5055M
Module Reading List

Food Processing, 2021/22, Semester 1, 2
Dr Amin Sadeghpour
A.Sadeghpour@leeds.ac.uk
Tutor information is taken from the Module Catalogue

P. J. Fellows, Food processing technology, principles and practice . Woodhead Publishing Ltd. 2000 2 nd edn.

R. T. Toledo, Fundamentals of food process engineering . 2 nd edn, An Aspen Publication, 1999.

R. L. Earle, Unit operations in food processing , 2 nd edn, 1983. www.nzifst.org.nz/unitoperations/

J. M Aguilera and D. W. Stanley, Microstructural principles of food processing and engineering , 2 nd edn. An Aspen Publication, 2000. Chapter 9. Simultaneous heat and mass transfer: dehydration.

R. P. Singh & D. R. Heldman, Introduction to Food Engineering , 3 rd edn. Academic Press, 2001.

W. L. McCabe, J. C. Smith & P. Harriot, Unit Operations of Chemical Engineering. 6 th edn. McGraw Hill, New York, 2001.

P. G. Smith, Introduction to Food Process Engineering. Kluwer Academic, 2003.

J. S. Smith & Y. H. Hui, Food Processing: Principles and Applications, Blackwell Publishing, 2004.

G. D. Saravacos & A. E. Kostaropoulos, Handbook of Food Processing Equipment , Kluwer Academic, 2002.

This list was last updated on 03/07/2008