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Introduction to Food Engineering
R. Paul SinghDennis R. Heldman
出版Academic Press, 2008-10-15
主題Technology & Engineering / Food Science / General
ISBN00809196269780080919621
URLhttp://books.google.com.hk/books?id=jebJgWHADi4C&hl=&source=gbs_api
EBookSAMPLE
註釋This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. - Supplemental processes including filtration, sedimentation, centrifugation, and mixing - Extrusion processes for foods - Packaging concepts and shelf life of foods - Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena