Introduction to Food Engineering - (Third Edition)

Author: Singh
Publisher:
Publish Date: 2006-08-01
Features: Introduction to Food Engineering (3rd Edition) presents engineering concepts in food processing unit operations in a concise and clear manner, uniquely combining principles with applications. The two authors, with years of experience in teaching food engineering, have once again collaborated to present this highly important course to students in food science in a logical and carefully designed way. The book consists of twelve chapters, each introducing the application of basic principles, including quantitative relationships related to processes, examples and solutions, as well as exercises to assess students' mastery. This structure requires and encourages students to go through an analytical and problem-solving process, emphasizing the application of principles through examples. Introduction to Food Engineering (3rd Edition) directly corresponds to typical food engineering courses and includes content selected by the authors to introduce the relationship between engineering principles and food chemistry, food microbiology, food nutrition, and food processing. Some topics cover both traditional food processing and modern food processing operations. Features of the 3rd Edition: More exercises using electronic spreadsheets at the end of each chapter; additional solved examples in most chapters; important nomographs and tables; introductions to typical equipment for unit operations; images available online.