Mass Transfer Operations in the Food Industry

Mass Transfer Operations in the Food Industry by Seid Mahdi Jafari and Narjes Malekjani is an essential reference for food engineers, technologists, and students who want a clear, practical guide to mass transfer as it applies to modern food processing. This authoritative work brings core principles to life with industry-relevant examples, helping readers bridge theory and real-world application.

Explore concise explanations of diffusion, convective transfer, drying, evaporation, membrane separations, and other mass transfer phenomena central to food preservation, quality control, and product development. Written in accessible language, the book integrates engineering fundamentals with operational concerns common in processing plants, research labs, and academic settings. Whether you’re optimizing a drying line, designing a membrane system, or troubleshooting process yield, the text offers actionable insights that improve efficiency and product consistency.

Engineers and technical managers will appreciate practical problem-solving approaches and clear visuals that support rapid learning and decision-making. Students will find it an excellent study companion for coursework in food engineering, chemical operations, and process design. The global food industry relevance makes this title suitable for professionals in North America, Europe, Asia, Latin America, and beyond who need reliable, science-backed guidance.

If you want a go-to resource that translates mass transfer theory into tangible improvements for food processing, Mass Transfer Operations in the Food Industry is a smart addition to your technical library. Order your copy today to strengthen process knowledge, enhance product quality, and stay competitive in an evolving food marketplace.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.