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Physicochemical Aspects of Food Engineering and Processing (Contemporary Food Engineering) From CRC Press
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- Sales Rank: #4003534 in Books
- Published on: 2010-08-03
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x .90" w x 6.30" l, 1.50 pounds
- Binding: Hardcover
- 382 pages
About the Author
Sakamon Devahastin is currently an associate professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi in Bangkok, Thailand. He has been working and conducting research on many aspects of drying and food processing for more than 10 years. These include development of novel dryers for heat-sensitive foods and biomaterials as well as study of effects of drying and other thermal processing on physicochemical quality of foods. Dr. Devahastin has served as a member of editorial boards of many international journals and is Associate Editor of Drying Technology (published by Taylor & Francis). He has so far published more than 65 papers in international journals and presented more than 35 presentations at various international conferences and has 7 book chapters and one edited book to his credit. Among many awards received, Dr. Devahastin has been awarded the Young Technologist Award from the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand (2004) and the Young Scientist of Drying in Asia-Pacific Region Award (2007). Dr. Devahastin received his B.Eng. in chemical engineering from Kasetsart University in Bangkok, and his M.Eng. and Ph.D., both in chemical engineering, from McGill University in Montreal, Canada. He is a Professional Member of the Institute of Food Technologists (IFT).
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