Introduction to Food Engineering

Written By R Paul Singh
Introduction to Food Engineering
  • Publsiher : Academic Press
  • Release : 15 October 2008
  • ISBN : 9780080919621
  • Pages : 864 pages
  • Rating : 5/5 from 2 reviews
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Read or download book entitled Introduction to Food Engineering written by R Paul Singh which was release on 15 October 2008, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. 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

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R Paul Singh,Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2013-06-20
  • Total pages : 892
  • ISBN : 9780080919621
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Summary : 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, ...

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R Paul Singh,R. Paul Singh,Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2008-10-15
  • Total pages : 864
  • ISBN : 9780080919621
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Summary : 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 ...

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith
  • Publisher : Springer Science & Business Media
  • Release Date : 2011-02-11
  • Total pages : 510
  • ISBN : 9780080919621
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Summary : This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire ...

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release Date : 2014-04-10
  • Total pages : 722
  • ISBN : 9780080919621
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Summary : Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any ...

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
  • Author : C. Anandharamakrishnan,S. Padma Ishwarya
  • Publisher : CRC Press
  • Release Date : 2019
  • Total pages : 802
  • ISBN : 9780080919621
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Summary : Essentials & Applications of Food Engineeringprovides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this ...

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering
  • Author : Tze Loon Neoh,Shuji Adachi,Takeshi Furuta
  • Publisher : Springer
  • Release Date : 2016-09-01
  • Total pages : 179
  • ISBN : 9780080919621
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Summary : This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially ...

Introduction to Food Engineering Enhanced

Introduction to Food Engineering  Enhanced
  • Author : R Paul Singh,Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2013-08-01
  • Total pages : 212
  • ISBN : 9780080919621
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Summary : Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, ...

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : Paul Singh
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Total pages : 318
  • ISBN : 9780080919621
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Summary : Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of ...

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : Molly Drake
  • Publisher : Unknown
  • Release Date : 2020-09-22
  • Total pages : 238
  • ISBN : 9780080919621
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Summary : Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and engineering for food and related industries. It is concerned with the application of principles of agricultural engineering, mechanical engineering and chemical engineering. It is also responsible for the development of technology that is ...

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith,Peter Geoffrey Smith
  • Publisher : Springer Science & Business Media
  • Release Date : 2003
  • Total pages : 466
  • ISBN : 9780080919621
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Summary : This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire ...

The Fundamentals of Food Engineering

The Fundamentals of Food Engineering
  • Author : Stanley E. Charm
  • Publisher : Unknown
  • Release Date : 1971
  • Total pages : 629
  • ISBN : 9780080919621
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Summary : An introduction to food engineering. The material and energy balance. Flow of fluid food. Transfer of heat. Methods for thermal process evaluation. The freezing and thawing of foods. Evaporation. Dehydration of foods. Freeze drying. Distillation. Extraction. Mass transfer. Filtration and centrifugation. The strength of food materials and equipment. Kinetics of ...

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
  • Author : Jatindra Kumar Sahu
  • Publisher : CRC Press
  • Release Date : 2014-03-24
  • Total pages : 717
  • ISBN : 9780080919621
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Summary : Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the ...

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering
  • Author : Tze Loon Neoh,Shuji Adachi,Takeshi Furuta
  • Publisher : Springer
  • Release Date : 2018-09-09
  • Total pages : 179
  • ISBN : 9780080919621
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Summary : This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially ...

Case Studies in Food Engineering

Case Studies in Food Engineering
  • Author : J. Peter Clark
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-08-12
  • Total pages : 224
  • ISBN : 9780080919621
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Summary : This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how ...

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
  • Author : George Saravacos,Athanasios E. Kostaropoulos
  • Publisher : Springer
  • Release Date : 2016-01-08
  • Total pages : 775
  • ISBN : 9780080919621
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Summary : This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook ...