Introduction to Food Engineering

Name: Introduction to Food Engineering
Availability: InStock
ISBN: 9780123985309

ISBN-10: 0123985307

ISBN-13: 9780123985309

Edition: 5th 2014

Authors: R. Paul Singh, Dennis R. Heldman

List price: $78.99

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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 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-…

Book details

List price: $78.99
Edition: 5th
Copyright year: 2014
Publisher: Elsevier Science & Technology
Publication date: 9/12/2013
Binding: Hardcover
Pages: 892
Size: 7.50" wide x 9.21" long x 1.50" tall
Weight: 3.916




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