ISBN: 9780124016750

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 integra… More...

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. NEW TO THIS EDITION: Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multimedia guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and applications for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference; EPUB; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Elsevier Science<

2013, ISBN: 9780124016750

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with todays students from traditional textbook learning to integrat… More...

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with todays 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. Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference Introduction to Food Engineering eBook ePUB 20.06.2013 eBooks>Fremdsprachige eBooks>Englische eBooks, Elsevier Science, .201<

ISBN: 9780124016750

This fourth 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… More...

This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.Supplemental processes including filtration, sedimentation, centrifugation, and mixingExtrusion processes for foodsPackaging concepts and shelf life of foodsExpanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena Digital Content>E-books>Science>Engineering>Chemical Engr, Elsevier Science Digital >16<

2006, ISBN: 9780124016750

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 integra… More...

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. Us Food Industry & Science, Technology, Introduction to Food Engineering~~ Dennis R. Heldman, R Paul Singh~~Food Industry & Science~~Technology~~9780124016750, en, Introduction to Food Engineering, Dennis R. Heldman, R Paul Singh, 9780124016750, Academic Press, 06/20/2013, , , , Academic Press, 06/20/2013<

2013, ISBN: 9780124016750

[ED: 5], Auflage, eBook Download (EPUB,PDF), eBooks, [PU: Elsevier Science]