Introduction to Food Engineering
3rd Edition
Published on 29. June 2001
750 pages
978-0-08-057449-3 (ISBN)
Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
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Other editions
New editions
Unknown | R. Paul Singh | Dennis R. Heldman
Introduction to Food Engineering
E-Book
06/2014
4th Edition
Academic Press
€73.95
Available for download
Additional editions
R. Paul Singh | Dennis R. Heldman
Introduction to Food Engineering
Book
06/2001
3rd Edition
Academic Press
€76.74
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Previous edition
Paul Singh
Introduction to Food Engineering
E-Book
12/2012
1st Edition
Academic Press
€54.95
Available for download
Persons
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
Content
About the AuthorsForewordPrefaceIntroductionFluid Flow in Food ProcessingEnergy for Food ProcessingHeat Transfer in Food ProcessingPreservation ProcessesRefrigerationFood FreezingEvaporationPsychrometriesMass TransferMembrane SeparationDehydrationAppendices:SI System of Units and Conversion FactorsPhysical Properties of FoodsPhysical Properties of Nonfood MaterialsPhysical Properties of Water and AirPsychrometric ChartsSymbols for Use in Drawing Food Engineering EquipmentMiscellaneousBibliographyIndex
