Introduction to Food Engineering (5th Edition)

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 Editi...

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Bibliographic Details
Main Authors Singh, R. Paul, Heldman, Dennis R
Format eBook
LanguageEnglish
Published Saint Louis Elsevier 2014
Elsevier Science & Technology
Academic Press
Edition5
SeriesFood science and technology
Subjects
Food industry and trade
Food processing machinery
Food Science
General References
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Summary: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.
ISBN:9780123985309
0123985307