Introduction to Food Engineering (Food Science and Technology)

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9780123709004: Introduction to Food Engineering (Food Science and Technology)
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This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena

"synopsis" may belong to another edition of this title.

Review:

New edition of a bestselling textbook that expertly guides readers through the latest information in Food Engineering!

Synopsis:

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? This title provides new chapters on: Supplemental Processes; Filtration; Sedimentation; Centrifugation; Mixing; Extrusion Processes for Foods; Packaging Concepts; and, Shelf Life of Foods. It offers 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; and, Use of dimensional analysis in solving problems.This title features: 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; and, 'Advanced' level questions called out in a separate section.

In this title, key equations are highlighted. It is written to follow the typical Food Engineering course, making it easily adaptable for each classroom.

"About this title" may belong to another edition of this title.

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