Introduction to Food Engineering

Academic Press, 15 oct. 2008 - 864 páginas
2 Reseñas
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

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CHAPTER 1 Introduction
CHAPTER 2 Fluid Flow in Food Processing
CHAPTER 3 Energy and Controls in Food Processes
CHAPTER 4 Heat Transfer in Food Processing
CHAPTER 5 Preservation Processes
CHAPTER 6 Refrigeration
CHAPTER 7 Food Freezing
CHAPTER 8 Evaporation
CHAPTER 11 Membrane Separation
CHAPTER 12 Dehydration
CHAPTER 13 Supplemental Processes
CHAPTER 14 Extrusion Processes for Foods
CHAPTER 15 Packaging Concepts
International Series

CHAPTER 9 Psychrometrics
CHAPTER 10 Mass Transfer

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Sobre el autor (2008)

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.

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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