Introduction to Food Engineering

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Introduction to Food Engineering by Dennis R. Heldman, R. Paul Singh, R Paul Singh, Elsevier Science
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Author: Dennis R. Heldman, R. Paul Singh, R Paul Singh ISBN: 9780080919621
Publisher: Elsevier Science Publication: October 15, 2008
Imprint: Academic Press Language: English
Author: Dennis R. Heldman, R. Paul Singh, R Paul Singh
ISBN: 9780080919621
Publisher: Elsevier Science
Publication: October 15, 2008
Imprint: Academic Press
Language: English

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

  • Supplemental processes including filtration, sedimentation, centrifugation, and mixing
  • Extrusion processes for foods
  • Packaging concepts and shelf life of foods
  • Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

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