The sixth edition of Introduction to Food Engineering continues to be the most valuable teaching and professional reference tool. This book brings a much more in depth and didactic presentation of the classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition, and processing of foods. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. The new edition brings more quantitative analyses and more problem-solving content, adding more descriptive topics at the end of each chapter, facilitating teaching and student comprehensiveness. Engineering fundamentals and principles of food processing and preservation operations are the long-recognized topics covered in this edition, besides solids handling, microbial bioreactions, inactivation and inhibition of microorganisms and a brief Introduction to economic considerations and regulations as new subjects incorporated into the sixth edition. New edition fully updated with quantitative analyses and problem-solving content Shows the relationship of engineering to the chemistry, microbiology, nutrition, and processing of foods via carefully selected examples Presents a practical and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference Makes content more relevant to medium size facilities, also helps food engineering practitioners and researchers INDICE: 1. Introduction 2. Fluid Flow in Food Processing 3. Heat Transfer in Food Processing 4. Preservation Processes 5. Refrigeration 6. Food Freezing 7. Evaporation 8. Psychrometrics 9. Mass Transfer 10. Membrane Separation 11. Dehydration 12. Supplemental Processes 13. Extrusion Processes for Foods 14. Packaging Concepts
- ISBN: 978-0-12-823129-6
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 900
- Fecha Publicación: 01/08/2023
- Nº Volúmenes: 1
- Idioma: Inglés