Introduction to Food Engineering

Front Cover
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.
  • Supplemental processes including filtration, sedimentation, centrifugation, and mixing
  • Extrusion processes for foods
  • Packaging concepts and shelf life of foods
  • Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
 

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This book is properly condensed for easy and simple understanding. I had tried to study heat and mass transfer from other books but it was vast and dealt more with chemical engineering problems making my task burdensome. Other chapters are beautifully exercised as if a teacher had written his teaching notes. This book is by far the best of its counterparts. 

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very good, how do i get it?

Contents

CHAPTER 1 Introduction
1
CHAPTER 2 Fluid Flow in Food Processing
65
CHAPTER 3 Energy and Controls in Food Processes
187
CHAPTER 4 Heat Transfer in Food Processing
247
CHAPTER 5 Preservation Processes
403
CHAPTER 6 Refrigeration
455
CHAPTER 7 Food Freezing
501
CHAPTER 8 Evaporation
543
CHAPTER 11 Membrane Separation
623
CHAPTER 12 Dehydration
653
CHAPTER 13 Supplemental Processes
689
CHAPTER 14 Extrusion Processes for Foods
721
CHAPTER 15 Packaging Concepts
745
Appendices
771
Index
829
International Series
839

CHAPTER 9 Psychrometrics
571
CHAPTER 10 Mass Transfer
595

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About the author (2008)

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.

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