Articles liés à Introduction to Food Engineering
Synopsis
Introduction to Food Engineering Presents the engineering concepts and unit operations used in food processing. This textbook features chapters on: supplemental processes; filtration; sedimentation; centrifugation; mixing; extrusion processes for foods; packaging concepts; and, shelf life of foods. Full description
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
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.
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
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
Biographie de l'auteur
R. Paul Singh is a distinguished professor of food engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurAcademic Press Inc
- Date d'édition2008
- ISBN 10 0123709008
- ISBN 13 9780123709004
- ReliureRelié
- Langueanglais
- Numéro d'édition4
- Nombre de pages864
Acheter neuf
Afficher cet article
EUR 94,83
EUR 26,81 expédition depuis Etats-Unis vers France
Destinations, frais et délais
Résultats de recherche pour Introduction to Food Engineering
Image d'archives
Introduction to Food Engineering (4th edition)
Edité par
Academic Press, 2008
ISBN 10 : 0123709008
ISBN 13 : 9780123709004
Ancien ou d'occasion
Couverture rigide
Vendeur : Book Dispensary, Concord, ON, Canada
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. 4th Edition. VERY GOOD hardcover, no marks in text. Book. N° de réf. du vendeur 141459
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering
Edité par
Elsevier Science & Technology, 2008
ISBN 10 : 0123709008
ISBN 13 : 9780123709004
Ancien ou d'occasion
Couverture rigide
Vendeur : Better World Books, Mishawaka, IN, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. N° de réf. du vendeur 6120692-6
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2009
ISBN 10 : 0123709008
ISBN 13 : 9780123709004
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1850grams, ISBN:9780123709004. N° de réf. du vendeur 9622031
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Vendeur : Toscana Books, AUSTIN, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. N° de réf. du vendeur Scanned0123709008
Quantité disponible : 1 disponible(s)
Image d'archives
INTRODUCTION TO FOOD ENGINEERING
Edité par
ELSEVIER SCIENCE & TECHNOLOGY, 2008
ISBN 10 : 0123709008
ISBN 13 : 9780123709004
Ancien ou d'occasion
Couverture rigide
Vendeur : OM Books, Sevilla, SE, Espagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : Usado - bueno. N° de réf. du vendeur 9780123709004
Quantité disponible : 1 disponible(s)