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. Based on the authors many years of experience in teaching food engineering to food science students introduction to food engineering 4 th edition clearly present the concepts and unit operations used in food processing using a unique and challenging blend of principles and application each chapter opens with a description of the application of a particular principle then develops the . The principles of food engineering are embedded in physics chemistry mathematics and biology a review of important concepts inherent to these foundational sciences is essential in the study of food engineering knowledge of dimensions and units is necessary to solve mathematical problems related to design and analysis of food processing systems. Introduction to food engineering deals with the engineering concepts in food processing employing a unit operations approach the book focuses on mass and energy balances fluid flow energy utilization refrigeration heat transfer food freezing evaporation dehydration and psychometrics. The fourth edition of introduction to food engineering a book that has had continu ing success since its fi rst publication in 1984 together drs singh and heldman have many years of experience in teaching food engineering courses to students both under
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