Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
NEW TO THIS EDITION:
- Communicates key concepts using audio, video, and animations
- Integrates interactive tools to aid in understanding complex charts and graphs
- Features multimedia guide to setting up Excel spreadsheets and working with formulae
- Demonstrates key processes and engineering in practice through videos
- Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
- Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
- Ideal for classroom use, valuable as a lifetime professional reference
Autorentext
R. Paul Singh is a distinguished professor of food engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering "for innovation and leadership in food engineering research and education.
Inhalt
Chapter 1 - Introduction
Chapter 2 - Fluid Flow in Food Processing
Chapter 3 - Resource Sustainability
Chapter 4 - Heat Transfer in Food Processing
Chapter 5 - Preservation Processes
Chapter 6 - Refrigeration
Chapter 7 - Food Freezing
Chapter 8 - Evaporation
Chapter 9 - Psychrometrics
Chapter 10 - Mass Transfer
Chapter 11 - Membrane Separation
Chapter 12 - Dehydration
Chapter 13 - Supplemental Processes
Chapter 14 - Extrusion Processes for Foods
Chapter 15 - Packaging Concepts
Appendices
Bibliography
Index