Introduction To Food Engineering by R Paul Singh

Introduction To Food Engineering

byR Paul Singh, Dennis R. HeldmanEditorR Paul Singh

Hardcover | August 2, 2013

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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.


New to this Edition:

  • 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

About The Author

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 wit...
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Details & Specs

Title:Introduction To Food EngineeringFormat:HardcoverDimensions:892 pages, 9.25 × 7.5 × 0.98 inPublished:August 2, 2013Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0123985307

ISBN - 13:9780123985309

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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