Introduction to Food Engineering

R. Paul Singh, Dennis R. Heldman, R Paul Singh, et al.

ca. 64,99
Amazon iTunes Hugendubel Bü kobo Osiander Google Books Barnes&Noble Legimi
* Affiliatelinks/Werbelinks
Hinweis: Affiliatelinks/Werbelinks
Links auf sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Elsevier Science img Link Publisher

Naturwissenschaften, Medizin, Informatik, Technik / Chemische Technik


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 mixingExtrusion processes for foodsPackaging concepts and shelf life of foodsExpanded 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