Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment.

Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments.