This Spanish-language title for food engineers, Operaciones Unitarias en la Ingenier¡a de Alimentos, systematically presents the essential information required in the design of food processes and the equipment needed. Each process is covered in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory. Food engineers as well as students in food engineering and related areas will find this book an ideal reference source and calculation tool for food unit operations.