Introduction to Food Engineering

by ; ;
  • ISBN13:


  • ISBN10:


  • Edition: 4th
  • Format: Hardcover
  • Copyright: 10/7/2008
  • Publisher: Elsevier Science
  • Purchase Benefits
  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $97.95
  • eBook
    Add to Cart


Supplemental Materials

What is included with this book?

  • The eBook copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom. WHY ADOPT THIS NEW EDITION? * NEW CHAPTERS ON: - Supplemental Processes - Filtration - Sedimentation - Centrifugation - Mixing - Extrusion Processes for Foods - Packaging Concepts - Shelf Life of Foods * EXPANDED INFORMATION ON: - Transport of granular foods and powders - Process controls and measurements - 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 solving problems * Author Web site with animated versions of figures * Examples throughout each chapter, presented in "Given - Approach - Solution" format for clear presentation of key concepts * End of Chapter Problems to assess comprehension * List of Symbols * "Advanced" level questions called out in a separate section Key equations highlighted * Written to follow the typical Food Engineering course, making it easily adaptable for each classroom

Table of Contents

Fluid Flow in Food Processes
Energy and Controls in Food Processing
Heat Transfer in Food Processing
Preservation Processes
Food Freezing
Mass Transfer
Membrane Separation
Supplemental Processes
Extrusion Processes for Foods
Table of Contents provided by Publisher. All Rights Reserved.

Rewards Program

Write a Review