Introduction to Food Engineering 2E (Food Science and Technology) - Hardcover

Unknown, Author M.

Hardcover

ISBN 10: 0126463816 ISBN 13: 9780126463811

Publisher: Academic Press Inc, 1994

Synopsis

The concepts and principles of food engineering provide the quantitative bases for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook presents the engineering design and analysis of comonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the processes. Use of computer methods in designing process equipment and "what-if" analysis should be particularly suited for students to learn principles and concepts. Topics covered incorporate traditional and contemporary food processing operations with emphasis on design and technology. The book provides computer examples to teach principles of logic in engineering design. It also includes new material on aseptic processing, membrane separations, packaging, thermal processing and mass transfer principles. Key features of this edition include discussion of: fluid flow in food processing (measurement of viscosity, non-Newtonian liquids, pump selection/performance evaluation); thermal processing (spoilage probability, chemical kinetics/thermal processing and processing relationships); aseptic processing and packaging (equipment components and mathematical formulation of an aseptic process); and mass transfer (membrane separation systems, reverse osmosis/ultrafiltration and food packaging.

About this title

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."
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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.

About this edition

• Publisher: Academic Press Inc
• Publication date: 1994
• ISBN 10: 0126463816
• ISBN 13: 9780126463811
• Binding: Hardcover
• Edition number: 2
• Number of pages: 499