Editorial ReviewsProduct DescriptionThe fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.
Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.
WHY ADOPT THIS NEW EDITION?
* NEW CHAPTERS ON:
- Supplemental Processes
- Filtration
- Sedimentation
- Centrifugation
- Mixing
- Extrusion Processes for Foods
- Packaging Concepts
- Shelf Life of Foods
* EXPANDED INFORMATION ON:
- Transport of granular foods and powders
- Process controls and measurements
- Emerging technologies such as high pressure and pulsed
- Electric field Design of plate heat exchangers
- Impact of fouling in heat transfer processes
- Use of dimensional analysis in solving problems
* Author Web site with animated versions of figures
* Examples throughout each chapter, presented in "Given - Approach - Solution" format for clear presentation of key concepts
* End of Chapter Problems to assess comprehension
* List of Symbols
* "Advanced" level questions called out in a separate section
Key equations highlighted
* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom
From the Back CoverBased on the authors' many years of experience in teaching food engineering to food science students,
Introduction to Food Engineering 4[sup]th[/sup] edition clearly present the concepts and unit operations used in food processing using a unique and challenging blend of principles and application.
Each chapter opens with a description of the application of a particular principle, then develops the quantitative relationships that define the related processes. Student comprehension is tested through the presentation of solved-examples and self-test problems. This proven structure encourages critical thinking and problem solving, with emphasis on the application of principles using the example problems.
Created specifically with a typical food engineering course curriculum in mind, the authors have carefully selected illustrations of engineering principles that demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.
Key Features of the Fourth Edition:
* 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 -- Transport of granular foods and powders -- Process controls and measurements
-- Introducing the use of MATLAB® in solving problems -- Emerging technologies such as high pressure and pulsed electric field -- Design of plate heat exchangers -- Impact of fouling in heat transfer processes -- Use of dimensional analysis in understanding physical phenomena
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