Introduction to Food EngineeringBy
- R Paul Singh, University of California, Davis
- Dennis Heldman, Heldman Associates, Mason, OH, USA
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with todays 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.
Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.
Undergraduate and graduate students of food science/food process engineering; professionals in food and process engineering (particularly food manufacturing and ingredients); individuals involved in food safety, food manufacturing standards, and regulatory bodies.
Hardbound, 864 Pages
Published: August 2013
Imprint: Academic Press
Chapter 1 - Introduction
Chapter 2 - Fluid Flow in Food Processing
Chapter 3 - Resource SustainabilityChapter 4 - Heat Transfer in Food Processing
Chapter 5 - Preservation ProcessesChapter 6 - Refrigeration
Chapter 7 - Food FreezingChapter 8 - Evaporation
Chapter 9 - PsychrometricsChapter 10 - Mass Transfer
Chapter 11 - Membrane SeparationChapter 12 - Dehydration
Chapter 13 - Supplemental ProcessesChapter 14 - Extrusion Processes for Foods
Chapter 15 - Packaging ConceptsAppendices