Introduction to Food Engineering, Fifth Edition (Food Science and Technology)

3.9 avg rating
( 20 ratings by GoodReads )
 
9780123985309: Introduction to Food Engineering, Fifth Edition (Food Science and Technology)

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

New to this Edition:

  • Communicates key concepts using audio, video, and animations
  • Integrates interactive tools to aid in understanding complex charts and graphs
  • Features multimedia guide to setting up Excel spreadsheets and working with formulae
  • Demonstrates key processes and engineering in practice through videos
  • Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
  • Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
  • Ideal for classroom use, valuable as a lifetime professional reference

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

From the Back Cover:

Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated edition ofIntroduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing.

Long recognized as the bestselling textbook for teaching food engineering to food science students, this new edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend.

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.

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

Top Search Results from the AbeBooks Marketplace

1.

Dennis R. Heldman; R Paul Singh
Published by Academic Press (2013)
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 1
Seller
Irish Booksellers
(Rumford, ME, U.S.A.)
Rating
[?]

Book Description Academic Press, 2013. Hardcover. Book Condition: New. book. Bookseller Inventory # 0123985307

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 61.39
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

2.

R Paul Singh
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Quantity Available: 3
Seller
Books_Universe
(Sugarland, TX, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Brand New. US Edition Book. We do not ship to Military Addresses. Fast Shipping with Order Tracking. For Standard Shipping 7-8 business days & Expedite Shipping 4-6 business days, after shipping. Bookseller Inventory # 0123985307-RMX

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 66.08
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

3.

R. Paul Singh, Dennis R. Heldman
Published by Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 10
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 5th Revised edition. 232 x 196 mm. Language: English . Brand New Book. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Bookseller Inventory # AA59780123985309

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 67.75
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

4.

Singh, R Paul
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 2
Seller
Big Papa Books
(Davis, CA, U.S.A.)
Rating
[?]

Book Description Hardcover. Book Condition: 11. Still wrapped, some shelf-wear.HN-20. Bookseller Inventory # sku-5545-5545

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 65.00
Convert Currency

Add to Basket

Shipping: US$ 3.00
Within U.S.A.
Destination, Rates & Speeds

5.

R. Paul Singh, Dennis R. Heldman
Published by Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 10
Seller
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 5th Revised edition. 232 x 196 mm. Language: English . Brand New Book. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Bookseller Inventory # AA59780123985309

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 69.76
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

6.

R. Paul Singh, Dennis R. Heldman
Published by Elsevier Science Publishing Co Inc 2013-09-06, San Diego (2013)
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 5
Seller
Blackwell's
(Oxford, OX, United Kingdom)
Rating
[?]

Book Description Elsevier Science Publishing Co Inc 2013-09-06, San Diego, 2013. hardback. Book Condition: New. Bookseller Inventory # 9780123985309

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 69.58
Convert Currency

Add to Basket

Shipping: US$ 5.77
From United Kingdom to U.S.A.
Destination, Rates & Speeds

7.

R. Paul Singh, Dennis R. Heldman
Published by Elsevier Science Publishing Co Inc
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 13
Seller
THE SAINT BOOKSTORE
(Southport, United Kingdom)
Rating
[?]

Book Description Elsevier Science Publishing Co Inc. Hardback. Book Condition: new. BRAND NEW, Introduction to Food Engineering (5th Revised edition), R. Paul Singh, Dennis R. Heldman, Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. NEW TO THIS EDITION: * Communicates key concepts using audio, video, and animations* Integrates interactive tools to aid in understanding complex charts and graphs* Features multimedia guide to setting up Excel spreadsheets and working with formulae* Demonstrates key processes and engineering in practice through videos* Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples* Presents a practical, unique and challenging blend of principles and applications for comprehensive learning* Ideal for classroom use, valuable as a lifetime professional reference. Bookseller Inventory # B9780123985309

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 71.03
Convert Currency

Add to Basket

Shipping: US$ 7.61
From United Kingdom to U.S.A.
Destination, Rates & Speeds

8.

Dennis R. Heldman; R Paul Singh
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Quantity Available: 3
Seller
Speedy Hen LLC
(Sunrise, FL, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Bookseller Inventory # ST0123985307. Bookseller Inventory # ST0123985307

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 79.65
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

9.

Singh, R Paul, Heldman, Dennis R.
Published by Academic Press
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 2
Seller
Kennys Bookstore
(Olney, MD, U.S.A.)
Rating
[?]

Book Description Academic Press. Book Condition: New. 2013. 5th Edition. Hardcover. Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Series: Food Science & Technology. Num Pages: 892 pages. BIC Classification: TDCT. Category: (U) Tertiary Education (US: College). Dimension: 241 x 191 x 37. Weight in Grams: 1654. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780123985309

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 81.34
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

10.

Singh, R Paul, Heldman, Dennis R.
Published by Academic Press (2013)
ISBN 10: 0123985307 ISBN 13: 9780123985309
New Hardcover Quantity Available: 2
Rating
[?]

Book Description Academic Press, 2013. Book Condition: New. 2013. 5th Edition. Hardcover. Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Series: Food Science & Technology. Num Pages: 892 pages. BIC Classification: TDCT. Category: (U) Tertiary Education (US: College). Dimension: 241 x 191 x 37. Weight in Grams: 1654. . . . . . . Bookseller Inventory # V9780123985309

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 80.61
Convert Currency

Add to Basket

Shipping: FREE
From Ireland to U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book