Introduction to Food Engineering, Fifth Edition (Food Science and Technology)

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9780123985309: Introduction to Food Engineering, Fifth Edition (Food Science and Technology)

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

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From the Back Cover:

Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated edition ofIntroduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing.

Long recognized as the bestselling textbook for teaching food engineering to food science students, this new edition 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.

About the Author:

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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R. Paul Singh, Dennis R. Heldman
Editore: Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123985307 ISBN 13: 9780123985309
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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Condizione libro: New. 5th Revised edition. Language: English . Brand New Book. 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. Codice libro della libreria AA59780123985309

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Descrizione libro Condizione libro: New. Brand New. US Edition Book. We do not ship to Military Addresses. Fast Shipping with Order Tracking. For Standard Shipping 7-8 business days & Expedite Shipping 4-6 business days, after shipping. Codice libro della libreria 0123985307-RMX

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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Condizione libro: New. 5th edition. Language: English . Brand New Book. 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. Codice libro della libreria AA59780123985309

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Descrizione libro Hardcover. Condizione libro: 11. Still wrapped, some shelf-wear.HN-20[S 58]. Codice libro della libreria sku-5545-5545

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Descrizione libro Elsevier Science 2013-09-12, Amsterdam, 2013. hardback. Condizione libro: New. Codice libro della libreria 9780123985309

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Descrizione libro Hardcover. Condizione libro: New. 5th edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN may be different but similar contents as US editions. Standard delivery takes 3-6 business days by USPS/UPS/Fedex with tracking number. Choose expedited shipping for superfast delivery 2-4 business days. We do not ship to PO Box addresses. International Edition Textbooks may bear a label Not for sale in the U.S. or Canada etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Codice libro della libreria LBDUS61569763

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Descrizione libro Academic Press, 2013. Condizione libro: New. 2013. 5th Edition. Hardcover. Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Series: Food Science & Technology. Num Pages: 892 pages. BIC Classification: TDCT. Category: (U) Tertiary Education (US: College). Dimension: 241 x 191 x 37. Weight in Grams: 1654. . . . . . . Codice libro della libreria V9780123985309

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Descrizione libro Academic Press. Condizione libro: New. 2013. 5th Edition. Hardcover. Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Series: Food Science & Technology. Num Pages: 892 pages. BIC Classification: TDCT. Category: (U) Tertiary Education (US: College). Dimension: 241 x 191 x 37. Weight in Grams: 1654. . . . . . Books ship from the US and Ireland. Codice libro della libreria V9780123985309

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Descrizione libro Academic Press, 2013. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FD-9780123985309

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