| Author: | Dennis R. Heldman, R. Paul Singh, R Paul Singh | ISBN: | 9780080919621 |
| Publisher: | Elsevier Science | Publication: | October 15, 2008 |
| Imprint: | Academic Press | Language: | English |
| Author: | Dennis R. Heldman, R. Paul Singh, R Paul Singh |
| ISBN: | 9780080919621 |
| Publisher: | Elsevier Science |
| Publication: | October 15, 2008 |
| Imprint: | Academic Press |
| Language: | English |
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.
- 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 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.
- 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
