Introduction to food engineering /

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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Bibliographic Details
Superior document:Food science and technology international series
VerfasserIn:
Singh, R. Paul,
Heldman, Dennis R.,
TeilnehmendeR:
Heldman, Dennis R.,
Place / Publishing House:Amsterdam : : Elsevier,, [2014]
2014
Year of Publication:2014
Edition:Fifth edition.
Language:English
Series:Food science and technology international series.
Online Access:
Physical Description:1 online resource (xxiii, 867 pages) :; illustrations.
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Table of 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.

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