Introduction to Food Engineering

Introduction to Food Engineering

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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. New chapters on: -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 phenomenaA significant addition to this section of the fourth edition is an introduction to the concepts of process control. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, ... Chapters include modest amounts of descriptive material to assist the student in appreciating the process applications. Although equations are developed from fundamental concepts, the equations are used to illustrate the solution to practical problems.


Title:Introduction to Food Engineering
Author: R Paul Singh, R. Paul Singh, Dennis R. Heldman
Publisher:Academic Press - 2008-10-15
ISBN-13:

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