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Introduction to Food Engineering

ISBN-10: 0123985307
ISBN-13: 9780123985309
Edition: 5th 2013
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Description: The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle  More...

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Book details

Edition: 5th
Copyright year: 2013
Publisher: Elsevier Science & Technology
Publication date: 9/12/2013
Binding: Hardcover
Pages: 892
Size: 8.00" wide x 9.50" long x 1.50" tall
Weight: 3.894
Language: English

The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.WHY ADOPT THIS NEW EDITION?* NEW CHAPTERS ON:- Supplemental Processes- Filtration- Sedimentation- Centrifugation- Mixing- Extrusion Processes for Foods- Packaging Concepts- Shelf Life of Foods* EXPANDED INFORMATION ON:- Transport of granular foods and powders- Process controls and measurements- Emerging technologies such as high pressure and pulsed- Electric field Design of plate heat exchangers- Impact of fouling in heat transfer processes- Use of dimensional analysis in solving problems* Author Web site with animated versions of figures* Examples throughout each chapter, presented in "Given - Approach - Solution" format for clear presentation of key concepts* End of Chapter Problems to assess comprehension* List of Symbols* "Advanced" level questions called out in a separate sectionKey equations highlighted* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom

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
Packaging Concepts
Appendices

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