Introduction to Food Engineering (Food Science and Technology)

Product Description

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Review

New edition of a bestselling textbook that expertly guides readers through the latest information in Food Engineering!

From the Back Cover

Based on the authors’ many years of experience in teaching food engineering to food science students, Introduction to Food Engineering 4th edition clearly present the concepts and unit operations used in food processing using a unique and challenging blend of principles and application.
Each chapter opens with a description of the application of a particular principle, then develops the quantitative relationships that define the related processes. Student comprehension is tested through the presentation of solved-examples and self-test problems. This proven structure encourages critical thinking and problem solving, with emphasis on the application of principles using the example problems.
Created specifically with a typical food engineering course curriculum in mind, the authors have carefully selected illustrations of engineering principles that demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.
Key Features of the Fourth Edition:
* New chapters on Supplemental processes including filtration, sedimentation, centrifugation, and mixing; — Extrusion processes for foods — Packaging concepts and shelf life of foods * Expanded information on — Transport of granular foods and powders — Process controls and measurements
— Introducing the use of MATLAB® in solving problems — 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 understanding physical phenomena|
Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing.
Long recognized as the bestselling textbook for teaching food engineering to food science students, this new edition transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend.

About the Author

R. Paul Singh is a distinguished professor of food engineering at t