Introduction to Food Engineering

Introduction to Food Engineering

NOOK Book(eBook)

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Overview

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 section
Key equations highlighted
* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom

Product Details

ISBN-13: 9780080919621
Publisher: Elsevier Science
Publication date: 10/15/2008
Series: Food Science and Technology
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 864
File size: 16 MB
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About the Author

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 with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education.”

Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and 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.

Table of Contents

Ch. 1: Introduction
Ch. 2: Fluid Flow in Food Processes
Ch. 3: Energy and Controls in Food Processing
Ch. 4: Heat Transfer in Food Processing
Ch. 5: Preservation Processes
Ch. 6: Refrigeration
Ch. 7: Food Freezing
Ch. 8: Evaporation
Ch. 9: Psychrometrics
Ch.10: Mass Transfer
Ch.11: Membrane Separation
Ch.12: Dehydration
Ch.13: Supplemental Processes
Ch.14: Extrusion Processes for Foods
Ch.15: Packaging Concepts
Appendices

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