Introduction to Food Engineering
Academic Press Inc (Verlag)
978-0-12-370900-4 (ISBN)
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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.
R. Paul Singh is a Distinguished Professor Emeritus 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 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.
1: Introduction2: Fluid Flow in Food Processes3: Energy and Controls in Food Processing4: Heat Transfer in Food Processing5: Preservation Processes6: Refrigeration7: Food Freezing8: Evaporation9: Psychrometrics10: Mass Transfer11: Membrane Separation12: Dehydration13: Supplemental Processes14: Extrusion Processes for Foods15: Packaging Concepts
| Erscheint lt. Verlag | 15.10.2008 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Gewicht | 1837 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-370900-8 / 0123709008 |
| ISBN-13 | 978-0-12-370900-4 / 9780123709004 |
| Zustand | Neuware |
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