Extrusion and Size Change Processes in the Food Industry

Extrusion and Size Change Processes in the Food Industry by Seid Mahdi Jafari presents technical analysis of unit operations for commercial manufacturing environments. Published by Woodhead Publishing, the text supports industrial engineers involved in food processing and manufacturing who manage material transformation systems.

The volume structures its analytical material into three core sections focused on extrusion operations, size reduction processes, and size enlargement techniques. Each division integrates experimental, theoretical, computational, and practical applications of food engineering principles.

By linking physical processing equipment with technical models, the writing guides food industry professionals seeking to apply core engineering concepts to production machinery.