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Introduction to Food Engineering
- 6th Edition - December 19, 2023
- Authors: R. Paul Singh, Dennis R. Heldman, Ferruh Erdogdu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 1 2 9 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 1 1 9 - 7
The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processin… Read more
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Request a sales quoteThe sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.
- Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology
- Quantitative examples describe the use of earth-friendly refrigerants in the cold chain
- Design procedures relevant to emerging electrotechnologies in food processing
- New content on resource sustainability for designing future food processing systems that support circular bioeconomy
- Description of quantitative approaches to food processing to assist practicing professionals in the food industry
Undergraduate and graduate students of food science/food process engineering, professionals in food and process engineering (particularly food manufacturing and ingredients, individuals involved in food safety, food manufacturing standards, and regulatory bodies
- Cover image
- Title page
- Table of Contents
- Copyright
- About the Authors
- Foreword
- Preface
- Chapter 1. Introduction
- 1.1 DIMENSIONS
- 1.2 ENGINEERING UNITS
- 1.3 SYSTEM
- 1.4 STATE of a sySTEM
- 1.5 DENSITY
- 1.6 CONCENTRATION
- 1.7 MOISTURE CONTENT
- 1.8 TEMPERATURE
- 1.9 PRESSURE
- 1.10 ENTHALPY
- 1.11 EQUATION OF STATE AND PERFECT GAS LAW
- 1.12 PHASE DIAGRAM OF WATER
- 1.13 CONSERVATION OF MASS
- 1.14 MATERIAL BALANCES
- 1.15 THERMODYNAMICS
- 1.16 LAWS OF THERMODYNAMICS
- 1.17 ENERGY
- 1.18 ENERGY BALANCE
- 1.19 ENERGY BALANCE FOR A CLOSED SYSTEM
- 1.20 ENERGY BALANCE FOR AN OPEN SYSTEM
- 1.21 A TOTAL ENERGY BALANCE
- 1.22 POWER
- 1.23 AREA
- 1.24 Rheological Properties of Solid Foods
- PROBLEMS
- BIBLIOGRAPHY
- Chapter 2. Fluid Flow in Food Processing
- 2.1 LIQUID TRANSPORT SYSTEMS
- 2.2 PROPERTIES OF LIQUIDS
- 2.3 HANDLING SYSTEMS FOR NEWTONIAN LIQUIDS
- 2.4 FORCE BALANCE ON A FLUID ELEMENT FLOWING IN A PIPE—DERIVATION OF BERNOULLI EQUATION
- 2.5 ENERGY EQUATION FOR STEADY FLOW OF FLUIDS
- 2.6 PUMP SELECTION AND PERFORMANCE EVALUATION
- 2.7 FLOW MEASUREMENT
- 2.8 MEASUREMENT OF VISCOSITY
- 2.9 FLOW CHARACTERISTICS OF NON-NEWTONIAN FLUIDS
- 2.10 TRANSPORT OF SOLID FOODS
- 2.11 PROCESS CONTROL IN FOOD PROCESSING
- 2.12 SENSORS
- 2.13 DYNAMIC RESPONSE CHARACTERISTICS OF SENSORS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 3. Resource Sustainability
- 3.1 GENERATION OF STEAM
- 3.2 FUEL UTILIZATION
- 3.3 ELECTRIC POWER UTILIZATION
- 3.4 ENERGY, WATER, AND ENVIRONMENT
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 4. Heat Transfer in Food Processing
- 4.1 SYSTEMS FOR HEATING AND COOLING FOOD PRODUCTS
- 4.2 THERMAL PROPERTIES OF FOODS
- 4.3 MODES OF HEAT TRANSFER
- 4.4 STEADY-STATE HEAT TRANSFER
- 4.5 Unsteady-State Heat Transfer
- 4.6 ELECTROTHERMAL HEATING OF FOODS
- 4.7 DIELECTRIC HEATING
- 4.8 INFRARED HEATING FOODS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 5. Preservation Processes
- 5.1 PROCESSING SYSTEMS
- 5.2 MICROBIAL SURVIVOR CURVES
- 5.3 INFLUENCE OF EXTERNAL AGENTS
- 5.4 THERMAL DEATH TIME F
- 5.5 SPOILAGE PROBABILITY
- 5.6 GENERAL METHOD FOR PROCESS CALCULATION
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 6. Refrigeration
- 6.1 SELECTION OF A REFRIGERANT
- 6.2 COMPONENTS OF A REFRIGERATION SYSTEM
- 6.3 PRESSURE–ENTHALPY CHARTS
- 6.4 MATHEMATICAL EXPRESSIONS USEFUL IN THE ANALYSIS OF VAPOR COMPRESSION REFRIGERATION
- 6.5 USE OF MULTISTAGE SYSTEMS
- 6.6 CASCADE COOLING SYSTEMS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 7. Food Freezing
- 7.1 FREEZING SYSTEMS
- 7.2 FROZEN FOOD PROPERTIES
- 7.3 FREEZING TIME
- 7.4 FROZEN FOOD STORAGE
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 8. Evaporation
- 8.1 BOILING POINT ELEVATION
- 8.2 TYPES OF EVAPORATORS
- 8.3 DESIGN OF A SINGLE-EFFECT EVAPORATOR
- 8.4 DESIGN OF A MULTIPLE-EFFECT EVAPORATOR
- 8.5 VAPOR RECOMPRESSION SYSTEMS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 9. Psychrometrics
- 9.1 PROPERTIES OF DRY AIR
- 9.2 PROPERTIES OF WATER VAPOR
- 9.3 PROPERTIES OF AIR–VAPOR MIXTURES
- 9.4 THE PSYCHROMETRIC CHART
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 10. Mass Transfer
- 10.1 THE DIFFUSION PROCESS
- 10.2 UNSTEADY-STATE MASS TRANSFER
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 11. Membrane Separation
- 11.1 ELECTRODIALYSIS SYSTEMS
- 11.2 REVERSE OSMOSIS MEMBRANE SYSTEMS
- 11.3 MEMBRANE PERFORMANCE
- 11.4 ULTRAFILTRATION MEMBRANE SYSTEMS
- 11.5 CONCENTRATION POLARIZATION
- 11.6 TYPES OF REVERSE OSMOSIS AND ULTRAFILTRATION SYSTEMS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 12. Dehydration
- 12.1 BASIC DRYING PROCESSES
- 12.2 DEHYDRATION SYSTEMS
- 12.3 DEHYDRATION SYSTEM DESIGN
- 12.3.3 Spray Drying
- 12.3.4 Freeze Drying
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 13. Supplemental Processes
- 13.1 FILTRATION
- 13.2 SEDIMENTATION
- 13.3 CENTRIFUGATION
- 13.4 MIXING
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 14. Extrusion Processes for Foods
- 14.1 INTRODUCTION AND BACKGROUND
- 14.2 BASIC PRINCIPLES OF EXTRUSION
- 14.3 EXTRUSION SYSTEMS
- 14.4 EXTRUSION SYSTEM DESIGN
- 14.5 DESIGN OF MORE COMPLEX SYSTEMS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 15. Packaging Concepts
- 15.1 INTRODUCTION
- 15.2 FOOD PROTECTION
- 15.3 PRODUCT CONTAINMENT
- 15.4 PRODUCT COMMUNICATION
- 15.5 PRODUCT CONVENIENCE
- 15.6 MASS TRANSFER IN PACKAGING MATERIALS
- 15.7 INNOVATIONS IN FOOD PACKAGING
- 15.8 FOOD PACKAGING AND PRODUCT SHELF LIFE
- 15.9 SUMMARY
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Chapter 16. Cleaning and Sanitation Operations
- 16.1 INTRODUCTION
- 16.2 FOOD CONTACT SURFACES
- 16.3 HYGIENIC DESIGN
- 16.4 PARAMETERS IMPACTING THE FOULING OF SURFACES
- 16.5 CLEANING PROCESSES
- 16.6 CLEANING AND SANITATION SYSTEMS
- 16.7 CIP SYSTEM COMPONENTS AND CONTROL
- 16.8 THE CLEANING PROCESS
- 16.9 FUTURE CONSIDERATIONS
- PROBLEMS
- LIST OF SYMBOLS
- BIBLIOGRAPHY
- Appendices
- A.1 SI SYSTEM OF UNITS AND CONVERSION FACTORS
- A.2 PHYSICAL PROPERTIES OF FOODS
- A.3 PHYSICAL PROPERTIES OF NONFOOD MATERIALS
- A.4 PHYSICAL PROPERTIES OF WATER AND AIR
- A.5 PSYCHROMETRIC CHARTS
- A.6 PRESSURE–ENTHALPY DATA
- A.7 MISCELLANEOUS
- A.8 DIMENSIONAL ANALYSIS
- BIBLIOGRAPHY
- Index
- No. of pages: 900
- Language: English
- Edition: 6
- Published: December 19, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780128231296
- eBook ISBN: 9780128231197
RS
R. Paul Singh
R. Paul Singh is a Distinguished Professor Emeritus 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.”
Affiliations and expertise
professor of food engineering at the University of California, DavisDH
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.FE
Ferruh Erdogdu
Ferruh Erdogdu is currently Professor of Food Process Engineering at Ankara University in Ankara, Turkey. Erdogdu is a member of the ISEKI Academy and professional member of IFT. He is co-author of Virtual Experiments in Food Processing with Dr. Paul Singh, editor of the Optimization in Food Engineering, and author or co-author of more than 100 research papers.
Affiliations and expertise
Professor, Department of Food Processing, Ankara University, Golbası-Ankara, TurkeyRead Introduction to Food Engineering on ScienceDirect