Items related to Introduction to Food Engineering 2E, Second Edition...
Synopsis
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.
Key Features:
- 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.
About the Author
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.
Review
"Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard.' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures."
&#;IFT NEWS
"About this title" may belong to another edition of this title.
- PublisherAcademic Press
- Publication date1993
- ISBN 10 0126463816
- ISBN 13 9780126463811
- BindingHardcover
- LanguageEnglish
- Edition number2
- Number of pages499
- Rating
Other Popular Editions of the Same Title
Search results for Introduction to Food Engineering 2E, Second Edition...
Stock Image
Introduction to Food Engineering
Seller: Ammareal, Morangis, France
Seller rating 5 out of 5 stars
Hardcover. Condition: Bon. Ancien livre de bibliothèque. Petite(s) trace(s) de pliure sur la couverture. Légères traces d'usure sur la couverture. Salissures sur la tranche. Pages cornées. Tampon ou marque sur la face intérieure de la couverture. Edition 1993. Ammareal reverse jusq ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Slightly creased cover. Slight signs of wear on the cover. Stains on the edge. Dog-eared pages. Stamp or mark on the inside cover page. Edition 1993. Ammareal gives back up to 15% of this item's net price to charity organizations. Seller Inventory # C-847-765
Quantity: 1 available
Stock Image
Introduction to Food Engineering 2E, Second Edition (Food Science and Technology)
Seller: HPB-Red, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_326728076
Quantity: 1 available
Stock Image
Introduction to Food Engineering
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Spiral-bound. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.05. Seller Inventory # G0126463816I4N00
Quantity: 1 available
Stock Image
Introduction to Food Engineering
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780126463811. Seller Inventory # 8994037
Quantity: 1 available
Stock Image
Introduction to Food Engineering
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780126463811. Seller Inventory # 8994036
Quantity: 1 available
Stock Image
Introduction to Food Engineering
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780126463811. Seller Inventory # 8994038
Quantity: 1 available