Introduction to Food Engineering

by R. Paul Singh, Dennis R. Heldman

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.

Genres: Food Science, Science

864 pages, 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!!!