Introduction to Food Engineering, Enhanced

by R. Paul Singh, Dennis R. Heldman

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, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing.

Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive 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.

In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Finalist in Digital Book World's 2014 Digital Book Awards for Ebook Fixed Format/Enhanced – Reference/Academic Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference

Genres: Science

1875 pages, Kindle Edition

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!!!