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Introduction to Food Engineering

3rd Edition - June 27, 2001

Authors: R. Paul Singh, Dennis R. Heldman

Language: English
eBook ISBN:
9 7 8 - 0 - 0 8 - 0 5 7 4 4 9 - 3

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… Read more

Introduction to Food Engineering

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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.