Introduction to Food Engineering 3rd Edition (Food Science and Technology International Series) by R. Paul Singh and Dennis R. Heldman 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.
Book Details
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.
Book Details
- Hardcover: 620 pages
- Publisher: Academic Press; 3 edition (July 1, 2001)
- Language: English
- ISBN-10: 0126463840
- ISBN-13: 9780126463842
- Product Dimensions: 9.6 x 7.6 x 1.5 inches
- List Price: $93.95
- Price: $74.50
- You Save: $19.45 (21%)
