Introduction to Food Engineering

Introduction to Food Engineering

5th Edition - June 20, 2013

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  • Authors: R Paul Singh, Dennis Heldman
  • Hardcover ISBN: 9780123985309
  • eBook ISBN: 9780124016750

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Description

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.

Key Features

  • 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

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

  • 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

  • No. of pages: 900
  • Language: English
  • Copyright: © Academic Press 2013
  • Published: June 20, 2013
  • Imprint: Academic Press
  • Hardcover ISBN: 9780123985309
  • eBook ISBN: 9780124016750

About the Authors

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 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

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  • KirubaKrishnaswamy Mon Mar 18 2019

    Excellent book for food enginners

    Excellent book for food enginners