Introduction to Food Engineering, 2/E
Singh, R. Paul | Academic
30,000원 | 19930101 | 9780126463811
Food engineering is the quantitative examination of food processing and the physical and energy transfer operations with food materials. It involves the application of mathematics, physics, and chemistry concepts in areas such as the study of fluid flow, heat generation and transfer, thermal processing, freezing, refrigeration, evaporation, and drying.
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.
The Third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. Now 20% larger (no price increase!), this new edition contains more examples, problems, charts and tables, information on equipment, and Web integration of figures. It includes new material on liquid transport and handling systems, mass transfer principles, membrane processes, preservation processes, refrigeration systems, and thermal processing.
---From the Publisher