Introduction to Food Engineering
By:R Paul Singh,R. Paul Singh,Dennis R. Heldman
Published on 2008-10-15 by Academic Press
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. New chapters on: -Supplemental processes including filtration, sedimentation, centrifugation, and mixing -Extrusion processes for foods -Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field Transport of granular foods and powders Process controls and measurements Design of plate heat exchangers Impact of fouling in heat transfer processes Use of dimensional analysis in understanding physical phenomena
This Book was ranked at 39 by Google Books for keyword engineering book.
Book ID of Introduction to Food Engineering's Books is jebJgWHADi4C, Book which was written byR Paul Singh,R. Paul Singh,Dennis R. Heldmanhave ETAG "qJyruwQCPiw"
Book which was published by Academic Press since 2008-10-15 have ISBNs, ISBN 13 Code is 9780080919621 and ISBN 10 Code is 0080919626
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Book which have "864 Pages" is Printed at BOOK under CategoryTechnology and Engineering
This Book was rated by 2 Raters and have average rate at "5.0"
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