Introduction to Food Engineering

  • Author : R Paul Singh
  • Publsiher : Academic Press
  • Release : 15 October 2008
  • ISBN : 0080919626
  • Page : 864 pages
  • Rating : 5/5 from 2 voters

Download or read online book entitled Introduction to Food Engineering written by R Paul Singh and published by Academic Press. This book was released on 15 October 2008 with total page 864 pages. Available in PDF, EPUB and Kindle. Get best books that you want by click Get Book Button and Read as many books as you like. Book Excerpt : This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

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