This book provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.

� propos de l?auteur

C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR - Central Food Technological Research Institute, Mysore, India. He completed his Doctoral degree in Chemical Engineering (2004-2008) from Loughborough University, United Kingdom. For his doctoral thesis, he has worked on the Experimental and Computational Fluid Dynamics studies on spray-freeze-drying and spray drying of proteins. He has published more than 50 articles in peer reviewed international journals, 9 National and International patents, 3 books and 6 book chapters. He has expertise in the fields of micro and nanoencapsulation of food bioactive compounds by spray drying and electrospraying/electrospinning techniques and computational modeling of bread baking, spray drying and spray-freeze-drying. He is an editor of Journal of Food Science and Technology.

Padma Ishwarya S., Phd, is Research Fellow of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India, where she received her PhD in food engineering. With C. Anandharamakrishnan, she edited a book for John Wiley & Sons titled Spray Drying Techniques for Food Ingredient Encapsulation. She has published 4 book chapters and 8 journal articles. Her industry experience includes working with Nestle India Ltd., where she was the Finished goods coordinator for quality assurance of coffee & beverages.

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