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Introduction to Food Engineering
New edition of a bestselling textbook that expertly guides readers through the latest information in Food Engineering!
R. Paul Singh (Author), Dennis R. Heldman (Author)
9780123985309
Hardback, published 12 September 2013
900 pages
23.4 x 19 x 4.4 cm, 1.52 kg
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Chapter 1 – Introduction Chapter 2 - Fluid Flow in Food Processing Chapter 3 - Resource Sustainability Chapter 4 - Heat Transfer in Food Processing Chapter 5 - Preservation Processes Chapter 6 – Refrigeration Chapter 7 - Food Freezing Chapter 8 – Evaporation Chapter 9 – Psychrometrics Chapter 10 - Mass Transfer Chapter 11 - Membrane Separation Chapter 12 – Dehydration Chapter 13 - Supplemental Processes Chapter 14 - Extrusion Processes for Foods Chapter 15 - Packaging Concepts Appendices Bibliography Index
Subject Areas: Food & beverage technology [TDCT]
