The concepts and principles of food engineering provide the quantitative basis for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook succinctly presents the engineering design and analysis of commonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The unique blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the process. Use of computer methods in designing process equipment and "what-if" analysis is particularly suited for students to learn principles and concepts. Topics incorporate traditional and contemporary food processing operations with emphasis on design and analysis. The book provides computer examples to teach principles of logic in engineering design and includes new material on aseptic processing, membrane separations, packaging, thermal processing, and mass transfer principles.
- Covers fluid flow in food processing - measurement of viscosity,
non-Newtonian liquids, pump selection/performance evaluation
- Includes thermal processing - spoilage probability, chemical kinetics/
thermal processing, and processing relationships
- Discusses aseptic processing and packaging - equipment components and
mathematical formulation of an aseptic process
- Covers mass transfer - membrane separation systems, reverse osmosis/
ultrafiltration, and food packaging
- Written by award-winning, world-renowned authors
"synopsis" may belong to another edition of this title.
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.
"About this title" may belong to another edition of this title.
Book Description Academic Press Inc. Hardcover. Book Condition: Good. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Bookseller Inventory # G0126463808I3N00
Book Description Academic Press Inc. Hardcover. Book Condition: Good. Book has some visible wear on the binding, cover, pages. Bookseller Inventory # G0126463808I3N00
Book Description Academic Press Inc, 1984. Book Condition: Very Good. N/A. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Bookseller Inventory # GRP80230565
Book Description Academic Press Inc, 1984. Book Condition: Fair. N/A. Ships from Reno, NV. Former Library book. Shows definite wear, and perhaps considerable marking on inside. Bookseller Inventory # GRP92697368
Book Description Academic Press, 1984. Hardcover. Book Condition: Good. Good brown hardcover w/gilt lettering. No jacket. Moderate writing/notations to text. Mild edge/cornerwear. Previous owner's name to FFEP/Front text edge.Binding solid. 306 pp. Bookseller Inventory # A09548
Book Description Academic Press Inc, 1984. Hardcover. Book Condition: Used: Good. Bookseller Inventory # SONG0126463808
Book Description Academic Press Inc, 1984. Hardcover. Book Condition: Used: Good. Bookseller Inventory # 9166575
Book Description Book Condition: Good. Singh Food Engineering (Food science and technology). Bookseller Inventory # SKU0750913
Book Description Oct 10, 1984. Book Condition: Used: Very Good. Very clean, Ex University library, Hardcover, no dustjacket. Bookseller Inventory # 0814NFVYEX1