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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.
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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.
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- PublisherAcademic Press Inc
- Publication date1994
- ISBN 10 0126463816
- ISBN 13 9780126463811
- BindingHardcover
- LanguageEnglish
- Edition number2
- Number of pages499
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Introduction to Food Engineering
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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
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Introduction to Food Engineering 2E, Second Edition (Food Science and Technology)
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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
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Introduction to Food Engineering
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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
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Introduction to Food Engineering
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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
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Introduction to Food Engineering
Seller: Anybook.com, Lincoln, United Kingdom
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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
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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
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