Introduction to food engineering
Title:
Introduction to food engineering
Author:
Singh, R. Paul.
ISBN:
9780080919621
9780123709004
Personal Author:
Edition:
4th ed.
Publication Information:
Amsterdam ; Boston : Elsevier/Academic Press, ©2009.
Physical Description:
1 online resource (xxii, 841 pages) : illustrations.
Series:
Food science and technology international series
Food science and technology international series.
Contents:
Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychrometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts.
Abstract:
This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.
Subject Term:
Genre:
Added Author:
Electronic Access:
Knovel http://app.knovel.com/web/toc.v/cid:kpIFEE0005