Introduction to Food Engineering
Academic Press Inc (Verlag)
978-0-12-398530-9 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e 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.
R. Paul Singh is a Distinguished Professor Emeritus of Food Engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education. Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
Chapter 1 – Introduction
Chapter 2 - Fluid Flow in Food Processing
Chapter 3 - Resource Sustainability
Chapter 4 - Heat Transfer in Food Processing
Chapter 5 - Preservation Processes
Chapter 6 – Refrigeration
Chapter 7 - Food Freezing
Chapter 8 – Evaporation
Chapter 9 – Psychrometrics
Chapter 10 - Mass Transfer
Chapter 11 - Membrane Separation
Chapter 12 – Dehydration
Chapter 13 - Supplemental Processes
Chapter 14 - Extrusion Processes for Foods
Chapter 15 - Packaging Concepts
Appendices
Bibliography
Index
| Erscheint lt. Verlag | 12.9.2013 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 1520 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-12-398530-7 / 0123985307 |
| ISBN-13 | 978-0-12-398530-9 / 9780123985309 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
