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Introduction to Food Engineering: Food Science and Technology

Autor R. Paul Singh, Dennis R. Heldman, Ferruh Erdogdu
en Limba Engleză Paperback – 27 mar 2024
The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.


  • Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology
  • Quantitative examples describe the use of earth-friendly refrigerants in the cold chain
  • Design procedures relevant to emerging electrotechnologies in food processing
  • New content on resource sustainability for designing future food processing systems that support circular bioeconomy
  • Description of quantitative approaches to food processing to assist practicing professionals in the food industry
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Specificații

ISBN-13: 9780128231296
ISBN-10: 0128231297
Pagini: 900
Ilustrații: Approx. 600 illustrations (600 in full color)
Dimensiuni: 191 x 235 mm
Ediția:6
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology


Public țintă

Undergraduate and graduate students of food science/food process engineering, professionals in food and process engineering (particularly food manufacturing and ingredients, individuals involved in food safety, food manufacturing standards, and regulatory bodies

Cuprins

1. Introduction 2. Fluid Flow in Food Processing 3. Resource Sustainability 4. Heat Transfer in Food Processing 5. Preservation Processes 6. Refrigeration 7. Food Freezing 8. Evaporation 9. Psychrometrics 10. Mass Transfer 11. Membrane Separation 12. Dehydration 13. Supplemental Processes 14. Extrusion Processes for Foods 15. Packaging Concepts 16. Cleaning and Sanitation Operations