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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 37000000000010 | TP370 S56 2014 | Open Access Book | Book | Searching... |
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Summary
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, 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.
Author Notes
R. Paul Singh is a distinguished professor 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 The Ohio State University. He is also and 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.
Table of Contents
| Ch. 1 Introduction |
| Ch. 2 Fluid Flow in Food Processes |
| Ch. 3 Energy and Controls in Food Processing |
| Ch. 4 Heat Transfer in Food Processing |
| Ch. 5 Preservation Processes |
| Ch. 6 Refrigeration |
| Ch. 7 Food Freezing |
| Ch. 8 Evaporation |
| Ch. 9 Psychrometrics |
| Ch.10 Mass Transfer |
| Ch.11 Membrane Separation |
| Ch.12 Dehydration |
| Ch.13 Supplemental Processes |
| Ch.14 Extrusion Processes for Foods |
| Ch.15 Packaging Concepts |
| Appendices |
