Introduction to food engineering

Rubriek: Textual/Printed/Reference Materials - Boek

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Uiterlijk 27 januari in huis

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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Introduction to Food Engineering

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Prijs: 61.99 Nu voor: € 56.99

Long recognized as the bestselling textbook for teaching food engineering to food science students this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering using carefully selected examples singh and heldman de Direct beschikbaar .. MEER INFO