Introduction to Food Engineering - Rilegato

Singh, R. Paul; Heldman, Dennis R.

Rilegato

ISBN 10: 0123709008 ISBN 13: 9780123709004

Casa editrice: Academic Pr, 2008

Riassunto

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

Su questo libro

L'autore:

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.

Dalla quarta di copertina:

Based on the authors’ many years of experience in teaching food engineering to food science students, Introduction to Food Engineering 4th 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

Su questa edizione

• Editore: Academic Pr
• Data di pubblicazione: 2008
• ISBN 10: 0123709008
• ISBN 13: 9780123709004
• Rilegatura: Copertina rigida
• Numero edizione: 4
• Numero di pagine: 841