INTRODUCTION TO FOOD ENGINEERING

• Main Authors: Singh, R. Paul (Author), Heldman, Dennis R. (Author)
• Format: Book
• Language: English
• Published: San Diego ACADEMIC PRESS, INC. 1993; ©1993
• Edition: Second Edition
• Series: Food science and technology international series
• Subjects: Food industry and trade
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxii, 499 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0126463816

The concepts and principles of food engineering provide the quantitative bases for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook presents the engineering design and analysis of comonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the processes. Use of computer methods in designing process equipment and what-if analysis should be particularly suited for students to learn principles and concepts.