Introduction to Food Engineering

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multimedia guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and applications for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference

Chapter 1 – Introduction

Chapter 2 - Fluid Flow in Food Processing

Chapter 3 - Resource Sustainability

Chapter 4 - Heat Transfer in Food Processing

Chapter 5 - Preservation Processes

Chapter 6 – Refrigeration

Chapter 7 - Food Freezing

Chapter 8 – Evaporation

Chapter 9 – Psychrometrics

Chapter 10 - Mass Transfer

Chapter 11 - Membrane Separation

Chapter 12 – Dehydration

Chapter 13 - Supplemental Processes

Chapter 14 - Extrusion Processes for Foods

Chapter 15 - Packaging Concepts

Appendices

Bibliography

Index