
Introduction to Food Engineering, Enhanced
Description
Key Features
- Finalist in Digital Book World's 2014 Digital Book Awards for Ebook Fixed Format/Enhanced – Reference/Academic
- Communicates key concepts using audio, video, and animations
- Integrates interactive tools to aid in understanding complex charts and graphs
- Features multimedia guide to setting up Excel spreadsheets and working with formulae
- Demonstrates key processes and engineering in practice through videos
- Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
- Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
- Ideal for classroom use, valuable as a lifetime professional reference
Table of 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
Product details
- Language: English
- Copyright: © Academic Press 2013
- Published: August 1, 2013
- Imprint: Academic Press
- eBook ISBN: 9780124172463
About the Authors
R Paul Singh
Affiliations and Expertise
Dennis Heldman

Affiliations and Expertise
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