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Item Details
Title: INTRODUCTION TO FOOD ENGINEERING
By: R. Paul Singh, Dennis R. Heldman
Format: Hardback

List price: £61.99


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0126463840
ISBN 13: 9780126463842
Publisher: ELSEVIER SCIENCE PUBLISHING CO INC
Pub. date: 29 June, 2001
Edition: 3rd edition
Series: Food Science and Technology
Pages: 750
Description: Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). This edition presents the engineering concepts and unit operations used in food processing. Each chapter describes the application of a particular principle followed by the quantitative relationships.
Synopsis: 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.
Publication: US
Imprint: Academic Press Inc
Returns: Non-returnable
Some other items by this author:
APPLIED NUMERICAL METHODS FOR FOOD AND AGRICULTURAL ENGINEERS (HB)
COMPUTER APPLICATIONS IN FOOD TECHNOLOGY (PB)
ENCYCLOPEDIA OF AGRICULTURAL, FOOD, AND BIOLOGICAL ENGINEERING (HB)
ENCYCLOPEDIA OF AGRICULTURAL, FOOD, AND BIOLOGICAL ENGINEERING, SECOND EDITION - 2 VOLUME SET (EBOOK)
ENCYCLOPEDIA OF AGRICULTURAL, FOOD, AND BIOLOGICAL ENGINEERING, SECOND EDITION - 2 VOLUME SET (EBOOK)
ENCYCLOPEDIA OF AGRICULTURAL, FOOD, AND BIOLOGICAL ENGINEERING, SECOND EDITION - 2 VOLUME SET (EBOOK)
ENCYCLOPEDIA OF AGRICULTURAL, FOOD, AND BIOLOGICAL ENGINEERING, SECOND EDITION - 2 VOLUME SET (PRINT VERSION)
ENCYCLOPEDIA OF BIOTECHNOLOGY IN AGRICULTURE AND FOOD (PRINT)
ENCYCLOPEDIA OF BIOTECHNOLOGY IN AGRICULTURE AND FOOD (PRINT)
ENCYCLOPEDIA OF BIOTECHNOLOGY IN AGRICULTURE AND FOOD (PRINT) (HB)
FOOD PRESERVATION PROCESS DESIGN (HB)
FOOD PRESERVATION PROCESS DESIGN (PB)
FOOD PROCESS ENGINEERING (PB)
FOOD PROPERTIES AND COMPUTER-AIDED ENGINEERING OF FOOD PROCESSING SYSTEMS (HB)
FOOD PROPERTIES DATABASE
FOOD STORAGE STABILITY
FOOD STORAGE STABILITY (HB)
HANDBOOK OF FOOD ENGINEERING (HB)
HANDBOOK OF FOOD ENGINEERING (HB)
HANDBOOK OF FOOD ENGINEERING PRACTICE
HANDBOOK OF FOOD ENGINEERING PRACTICE (HB)
HANDBOOK OF FOOD ENGINEERING, SECOND EDITION
HANDBOOK OF FOOD ENGINEERING, THIRD EDITION
INTRODUCTION TO FOOD ENGINEERING
INTRODUCTION TO FOOD ENGINEERING (HB)
INTRODUCTION TO FOOD ENGINEERING (HB)
POST HARVEST TECHNOLOGY AND FOOD PROCESS ENGINEERING (HB)
POSTHARVEST TECHNOLOGY AND FOOD PROCESS ENGINEERING
POSTHARVEST TECHNOLOGY AND FOOD PROCESS ENGINEERING (PB)
PRINCIPLES OF FOOD PROCESSING (HB)
PRINCIPLES OF FOOD PROCESSING (PB)

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