By
R Paul Singh
Dennis Heldman, Heldman Associates, Mason, OH, USA
R. Paul Singh, Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, USA
Dennis Heldman, Heldman Associates, Mason, OH, USA
Description
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven
and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships
that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.
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.
Included in series
Food Science and Technology
Audience:
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.
