Introduction to food engineering / / R. Paul Singh, Dennis R. Heldman.
"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples,...
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Superior document: | Food science and technology international series |
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Place / Publishing House: | Amsterdam : : Elsevier,, [2014] 2014 |
Year of Publication: | 2014 |
Edition: | Fifth edition. |
Language: | English |
Series: | Food science and technology international series.
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Online Access: | |
Physical Description: | 1 online resource (xxiii, 867 pages) :; illustrations. |
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Singh, R. Paul, author. Introduction to food engineering / R. Paul Singh, Dennis R. Heldman. Fifth edition. Amsterdam : Elsevier, [2014] 2014 1 online resource (xxiii, 867 pages) : illustrations. text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index. 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 -- Appendices. "Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th 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. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover. Description based on print version record. Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. Food industry and trade. Electronic books. Heldman, Dennis R., author. Print version: Singh, R. Paul. Introduction to food engineering. Fifth edition. Amsterdam : Elsevier, c2014 xxiii, 867 pages Food science and technology international series. 9780123985309 (DLC) 2014397990 ProQuest (Firm) Food science and technology international series. https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=5754443 Click to View |
language |
English |
format |
eBook |
author |
Singh, R. Paul, Heldman, Dennis R., |
spellingShingle |
Singh, R. Paul, Heldman, Dennis R., Introduction to food engineering / Food science and technology international series 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 -- Appendices. |
author_facet |
Singh, R. Paul, Heldman, Dennis R., Heldman, Dennis R., |
author_variant |
r p s rp rps d r h dr drh |
author_role |
VerfasserIn VerfasserIn |
author2 |
Heldman, Dennis R., |
author2_role |
TeilnehmendeR |
author_sort |
Singh, R. Paul, |
title |
Introduction to food engineering / |
title_full |
Introduction to food engineering / R. Paul Singh, Dennis R. Heldman. |
title_fullStr |
Introduction to food engineering / R. Paul Singh, Dennis R. Heldman. |
title_full_unstemmed |
Introduction to food engineering / R. Paul Singh, Dennis R. Heldman. |
title_auth |
Introduction to food engineering / |
title_new |
Introduction to food engineering / |
title_sort |
introduction to food engineering / |
series |
Food science and technology international series |
series2 |
Food science and technology international series |
publisher |
Elsevier, |
publishDate |
2014 |
physical |
1 online resource (xxiii, 867 pages) : illustrations. |
edition |
Fifth edition. |
contents |
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 -- Appendices. |
isbn |
9780124016750 9780123985309 |
callnumber-first |
T - Technology |
callnumber-subject |
TP - Chemical Technology |
callnumber-label |
TP370 |
callnumber-sort |
TP 3370 S564 42014 |
genre |
Electronic books. |
genre_facet |
Electronic books. |
url |
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=5754443 |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
660 - Chemical engineering |
dewey-ones |
664 - Food technology |
dewey-full |
664.02 |
dewey-sort |
3664.02 |
dewey-raw |
664.02 |
dewey-search |
664.02 |
oclc_num |
861074316 |
work_keys_str_mv |
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ids_txt_mv |
(MiAaPQ)5005754443 (Au-PeEL)EBL5754443 (OCoLC)861074316 |
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cr |
hierarchy_parent_title |
Food science and technology international series |
is_hierarchy_title |
Introduction to food engineering / |
container_title |
Food science and technology international series |
author2_original_writing_str_mv |
noLinkedField |
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