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
Dennis R. Heldman & R. Paul Singh
Introduction to Food Engineering [EPUB ebook]
Introduction to Food Engineering [EPUB ebook]
Придбайте цю електронну книгу та отримайте ще 1 БЕЗКОШТОВНО!
Мова Англійська ● Формат EPUB ● ISBN 9780080919621 ● Видавець Elsevier Science ● Опубліковано 2008 ● Завантажувані 6 разів ● Валюта EUR ● Посвідчення особи 2265850 ● Захист від копіювання Adobe DRM
Потрібен читач електронних книг, що підтримує DRM