Introduction to Food Engineering 4th (Fourth) Edition BYHeldman

by Heldman

Food engineering is the quantitative examination of food processing and the physical and energy transfer operations with food materials. It involves the application of mathematics, physics, and chemistry concepts in areas such as the study of fluid flow, heat generation and transfer, thermal processing, freezing, refrigeration, evaporation, and drying.Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The Third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. Now 20% larger (no price increase!), this new edition contains more examples, problems, charts and tables, information on equipment, and Web integration of figures. It includes new material on liquid transport and handling systems, mass transfer principles, membrane processes, preservation processes, refrigeration systems, and thermal processing. Both editors are well recognized and have extensive experience teaching food engineering and writing in this area. Dr. Singh has set up food engineering programs around the world. Dr. Heldman is a former executive V.P. for the National Food Processors Association.

Genres: Science

Hardcover

First published October 1, 1984

Reviews

[Stuart Woolf · Rating 3 out of 5]

3.5 stars.

I read this for work. I think the book delivers insofar as it provides useful information and answered my most basic questions. It's a little light on food chemistry (which, in my view, makes food engineering distinct from general chemical engineering) and could have been more rigorous mathematically, but otherwise, a solid book.

[Quinn · Rating 2 out of 5]

This book does have some good examples however this book have no answer and solution to the problems. So it was a waste of money! How would I know that I got the right answer!!!