Introduction to Food Engineering book cover

Introduction to Food Engineering

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.

Hardbound, 892 Pages

Published: August 2013

Imprint: Academic Press

ISBN: 978-0-12-398530-9

Contents

  • 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

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