Introduction to Food Engineering

4th Edition

Editors:

  • R Paul Singh
  • Dennis Heldman
  • R. Paul Singh
  • Dennis Heldman
  • Description

    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.

    Key Features

    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 phenomena

    Readership

    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.

    Table of Contents

    About the Authors
    Foreword
    Preface

    CHAPTER 1
    Introduction
    1.1 Dimensions
    1.2 Engineering Units
    1.3 System
    1.4 State of a System
    1.5 Density
    1.6 Concentration
    1.7 Moisture Content
    1.8 Temperature
    1.9 Pressure
    1.10 Enthalpy
    1.11 Equation of State and Perfect Gas Law
    1.12 Phase Diagram of Water
    1.13 Conservation of Mass
    1.14 Material Balance
    1.15 Thermodynamics
    1.16 Laws of Thermodynamics
    1.17 Energy
    1.18 Energy Balance
    1.19 Energy Balance for a Closed System
    1.20 Energy Balance for an Open System
    1.21 Total Energy Balance
    1.22 Power
    1.23 Area
    Problems
    List of Symbols
    Bibliography

    CHAPTER 2
    Fluid Flow in Food Processing
    2.1 Liquid Transport Systems
    2.2 Properties of Liquids
    2.3 Handling Systems for Newtonian Liquids
    2.4 Force Balance on a Fluid Element Flowing in a Pipe – Derivation of Bernoulli Equation
    2.5 Energy Equation for Steady Flow of Fluids
    2.6 Pump Selection and Performance Evaluation
    2.7 Flow Measurement
    2.8 Measurement of Viscosity
    2.9 Flow Characteristics of Non-Newtonian Fluids
    2.10 Transport of Solid Foods
    Problems
    List of Symbols
    Bibliography

    CHAPTER 3
    Energy and Controls in Food Processes
    3.1 Generation of Steam
    3.2 Fuel Utilization
    3.3 Electric Power Utilization

    Details

    No. of pages:
    864
    Language:
    English
    Copyright:
    © 2009
    Published:
    Imprint:
    Academic Press
    Print ISBN:
    9780123709004
    Electronic ISBN:
    9780080919621

    About the editors

    R Paul Singh

    R. Paul Singh is a distinguished professor of food engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education.”

    Affiliations and Expertise

    University of California, Davis

    Dennis Heldman

    Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

    Affiliations and Expertise

    Heldman Associates, Mason, OH, USA

    R. Paul Singh

    Affiliations and Expertise

    Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, USA

    Dennis Heldman

    Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

    Affiliations and Expertise

    Heldman Associates, Mason, OH, USA