Introduction to food engineering

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