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Introduction to Food Engineering Vital Source e-bog
R. Paul Singh, Dennis R. Heldman og Ferruh Erdogdu
(2023)
Introduction to Food Engineering
R. Paul Singh, Dennis R. Heldman og Ferruh Erdogdu
(2024)
Sprog: Engelsk
Detaljer om varen
- 6. Udgave
- Vital Source searchable e-book (Reflowable pages)
- Udgiver: Elsevier Science (December 2023)
- Forfattere: R. Paul Singh, Dennis R. Heldman og Ferruh Erdogdu
- ISBN: 9780128231197
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.
This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
- 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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Detaljer om varen
- 6. Udgave
- Paperback: 900 sider
- Udgiver: Elsevier Science & Technology (Marts 2024)
- Forfattere: R. Paul Singh, Dennis R. Heldman og Ferruh Erdogdu
- ISBN: 9780128231296
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.
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
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