Introduction to Food Engineering

by R. Paul Singh, Dennis R. Heldman

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.

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

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!!!