Introduction to Food Engineering

Name: Introduction to Food Engineering
Price: 22.5 USD
Availability: InStock
ISBN: 9780123709004

ISBN-10: 0123709008

ISBN-13: 9780123709004

Edition: 4th 2009

Authors: R. Paul Singh, Dennis R. Heldman

List price: $97.95

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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. * Fourth edition of bestselling text including approximately 150 pages of new…

Book details

List price: $97.95
Edition: 4th
Copyright year: 2009
Publisher: Elsevier Science & Technology
Publication date: 10/15/2008
Binding: Hardcover
Pages: 864
Size: 7.37" wide x 9.69" long x 1.50" tall
Weight: 4.092
Language: English




Introduction



Fluid Flow in Food Processes



Energy and Controls in Food Processing



Heat Transfer in Food Processing



Preservation Processes



Refrigeration



Food Freezing



Evaporation



Psychrometrics



Mass Transfer



Membrane Separation



Dehydration



Supplemental Processes



Extrusion Processes for Foods


Ch.15