Introduction to Food Engineering, 4th Edition (Food Science and Technology)

Based on the authors' many years of experience in teaching food engineering to food science students, Introduction to Food Engineering 4^th edition clearly present the concepts and unit operations used in food processing using a unique and challenging blend of principles and application.

Each chapter opens with a description of the application of a particular principle, then develops the quantitative relationships that define the related processes. Student comprehension is tested through the presentation of solved-examples and self-test problems. This proven structure encourages critical thinking and problem solving, with emphasis on the application of principles using the example problems.

Created specifically with a typical food engineering course curriculum in mind, the authors have carefully selected illustrations of engineering principles that demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.

Key Features of the Fourth Edition:

New chapters on :

• Supplemental processes including filtration, sedimentation, centrifugation, and mixing; 
• Extrusion processes for foods 
• Packaging concepts and shelf life of foods 

Expanded information on 

• Transport of granular foods and powders 
• Process controls and measurements
• Introducing the use of MATLAB® in solving problems 
• Emerging technologies such as high pressure and pulsed electric field 
• Design of plate heat exchangers 
• Impact of fouling in heat transfer processes 
• Use of dimensional analysis in understanding physical phenomena 

Contents

1. Introduction
2. Fluid Flow in Food Processing
3. Energy for Food Processing
4. Heat Transfer in Food Processing
5. Thermal Processing
6. Aseptic Processing and Packaging
7. Refrigeration
8. Food Freezing
9. Evaporation
10. Psychrometrics
11. Mass Transfer
12. Food Dehydration
13. App. A.1 SI System of Units and Conversion Factors
14. App. A.2 Physical Properties of Foods
15. App. A.3 Physical Properties of Nonfoosd Materials
16. App. A.4 Physical Properties of Water and Air
17. App. A.5 A Psychrometric Chart
18. App. A.6 Pressure-Enthalpy Data
19. App. A.7 Symbols for Use in Drawing Food Engineering Process Equipment (Adapted from British and American Standards)
20. Index 

Product Details

• Hardcover: 864 pages
• Publisher: Academic Press; 4 edition (October 21, 2008)
• Language: English
• ISBN-10: 0123709008
• ISBN-13: 978-0123709004
• Product Dimensions: 9.6 x 7.7 x 1.6 inches 
• List Price: $89.95

Tags: Food Engineering