Introduction to Food Engineering - Couverture rigide

Unknown, Author M.

Couverture rigide

ISBN 10 : 0126463816 ISBN 13 : 9780126463811

Editeur : Academic Press Inc, 1993

Synopsis

The concepts and principles of food engineering provide the quantitative basis for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook succinctly presents the engineering design and analysis of commonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The unique blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the process. Use of computer methods in designing process equipment and "what-if" analysis is particularly suited for students to learn principles and concepts. Topics incorporate traditional and contemporary food processing operations with emphasis on design and analysis. The book provides computer examples to teach principles of logic in engineering design and includes new material on aseptic processing, membrane separations, packaging, thermal processing, and mass transfer principles. Key Features: - Covers fluid flow in food processing - measurement of viscosity, non-Newtonian liquids, pump selection/performance evaluation - Includes thermal processing - spoilage probability, chemical kinetics/ thermal processing, and processing relationships - Discusses aseptic processing and packaging - equipment components and mathematical formulation of an aseptic process - Covers mass transfer - membrane separation systems, reverse osmosis/ ultrafiltration, and food packaging - Written by award-winning, world-renowned authors

A propos du livre

Présentation de l'éditeur

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.

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Biographie de l'auteur

Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

Détails de l'édition

• Éditeur: Academic Press Inc
• Date d'édition: 1993
• ISBN 10: 0126463816
• ISBN 13: 9780126463811
• Reliure: Relié
• Langue: anglais
• Numéro d'édition: 2
• Nombre de pages: 499
• Coordonnées du fabricant: non disponible