Introduction To Food Engineering

Hardcover | August 2, 2013

byR Paul Singh, Dennis R. HeldmanEditorR Paul Singh

not yet rated|write a review
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

Pricing and Purchase Info

$122.03 online
$155.19 list price (save 21%)
In stock online
Ships free on orders over $25

From the Publisher

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 enginee...

From the Jacket

Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated edition ofIntroduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, ther...

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...

other books by R Paul Singh

Crop Wild Relatives and Climate Change
Crop Wild Relatives and Climate Change

Kobo ebook|Jul 9 2015

$175.99

Anti-racism in Social Work practice
Anti-racism in Social Work practice

Kobo ebook|Apr 15 2013

$33.39 online$43.31list price(save 22%)
Great Illusion: The Myth of Free Will, Consciousness, and the Self
Great Illusion: The Myth of Free Will, Consciousness, a...

Kobo ebook|Apr 1 2016

$8.09 online$10.49list price(save 22%)
see all books by R Paul Singh
Format: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

Look for similar items by category:

Customer Reviews of Introduction To Food Engineering

Reviews

Extra Content

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