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

Heldman, Dennis R., Singh, R. Paul

ISBN 10: 0126463840 / ISBN 13: 9780126463842

Published by Academic Press, 2001

About this Item

***GOOD CONDITION***CLEAN PAGES***EX-LIBRARY stamps stickers/marked out name, moderate edge wear, stamp on top/side/bottom,sticker remained on side of book & on inside of title page. We specialize in non-fiction books. Follow us on Facebook and Instagram.

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Bibliographic Details

• Title: Introduction to Food Engineering, Third Edition (Food Science and Technology)
• Publisher: Academic Press
• Publication Date: 2001
• Language: English
• ISBN 10: 0126463840
• ISBN 13: 9780126463842
• Binding: Hardcover
• Edition: 3rd Edition
• Condition: Good

About this title

Synopsis

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

About the Author

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