Introduction to Food Engineering

Other | June 1, 2001

bySingh, R. Paul, R. Paul Singh

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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.

The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

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From the Publisher

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinc...

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 Presid...

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Format:OtherDimensions:750 pages, 1 × 1 × 1 inPublished:June 1, 2001Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0080574491

ISBN - 13:9780080574493

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Extra Content

Table of Contents

About the Authors
Foreword
Preface
Introduction
Fluid Flow in Food Processing
Energy for Food Processing
Heat Transfer in Food Processing
Preservation Processes
Refrigeration
Food Freezing
Evaporation
Psychrometries
Mass Transfer
Membrane Separation
Dehydration
Appendices:
SI System of Units and Conversion Factors
Physical Properties of Foods
Physical Properties of Nonfood Materials
Physical Properties of Water and Air
Psychrometric Charts
Symbols for Use in Drawing Food Engineering Equipment
Miscellaneous
Bibliography
Index