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Introduction to Food Engineering
- 3rd Edition - June 27, 2001
- Authors: R. Paul Singh, Dennis R. Heldman
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 6 4 6 3 8 4 - 2
- 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
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Request a sales quoteFood 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.
Undergraduate and post-graduate-level student of food science/food process engineering; Food engineering course tutors/professors; Professionals in the food industry
About the AuthorsForewordPrefaceChapter 1. IntroductionDimensionsEngineering UnitsSystemState of a SystemDensityConcentrationMoisture ContentTemperaturePressureEnthalpyEquation of State and Perfect Gas LawPhase Diagram of WaterConservation of MassMaterial BalancesThermodynamicsLaws of ThermodynamicsEnergyEnergy BalanceEnergy Balance for a Closed SystemEnergy Balance for an Open SystemA Total Energy BalancePowerAreaDynamic Response Characteristics of SensorsProblemsList of SymbolsBibliographyChapter 2. Fluid Flow in Food ProcessingLiquid Transport SystemsProperties of LiquidsHandling Systems for LiquidsHandling Systems for Newtonian LiquidsForce Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli EquationEnergy Equation for Steady Flow of FluidsPump Selection and Performance EvaluationFlow MeasurementMeasurement of ViscosityFlow Characteristics of New-Newtonian FluidsProblemsList of SymbolsBibliographyChapter 3. Energy for Food ProcessingGeneration of SteamFuel UtilizationElectric Power UtilizationProblemsList of SymbolsBibliographyChapter 4. Heat Transfer in Food ProcessingSystems for Heating and Cooling Food ProductsThermal Properties of FoodModes of Heat TransferStead-State Heat TransferUnsteady-State Heat TransferMicrowave HeatingProblemsList of SymbolsBibliographyChapter 5. Preservation ProcessesMicrobial Survivor CurvesInfluence of External AgentsThermal Death Time FSpoilage ProbabilityGeneral Method for Process CalculationMathematical ProblemsProblemsList of SymbolsBibliographyChapter 6. RefrigerationSelection of a RefrigerantComponents of a Refrigeration SystemPressure-Enthalpy ChartsMathematical Expressions Useful in Analysis of Vapor-Compression RefrigerationUse of Multistage SystemsProblemsList of SymbolsBibliographyChapter 7. Food FreezingFreezing SystemsFrozen-Food PropertiesFreezing TimeFrozen-Food StorageProblemsList of SymbolsBibliographyChapter 8. EvaporationBoiling-Point ElevationTypes of EvaporatorsDesign of a Single-Effect EvaporatorDesign of a Multiple-Effect EvaporatorVapor Recompression SystemsProblemsList of SymbolsBibliographyChapter 9. PsychrometriesProperties of Dry AirProperties of Water VaporProperties of Air-Vapor MixturesThe Psychrometric ChartProblemsList of SymbolsBibliographyChapter 10. Mass TransferThe Diffusion ProcessUnstead-State Mass TransferMass Transfer in Packaging MaterialsProblemsList of SymbolsBibliographyChapter 11. Membrane SeparationElectrodialysis SystemsReverse Osmosis Membrane SystemsMembrane PerformanceUltrafiltration Membrane SystemsConcentration PolarizationTypes of Reverse-Osmosis and Ultrafiltration SystemsProblemsList of SymbolsBibliographyChapter 12. DehydrationBasic Drying ProcessesDehydration SystemsDehydration System DesignProblemsList of SymbolsBibliographyAppendices:A.1 SI System of Units and Conversion FactorsA.2 Physical Properties of FoodsA.3 Physical Properties of Nonfood MaterialsA.4 Physical Properties of Water and AirA.5 Psychrometric ChartsA.6 Pressure-Enthalpy DataA.7 Symbols for Use in Drawing Food Engineering EquipmentA.8 MiscellaneousBibliographyIndex
- No. of pages: 750
- Language: English
- Edition: 3
- Published: June 27, 2001
- Imprint: Academic Press
- Hardback ISBN: 9780126463842
- eBook ISBN: 9780080574493
RS
R. Paul Singh
Affiliations and expertise
Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, USADH
Dennis R. Heldman
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an 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.
Affiliations and expertise
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.