INTRODUCTION TO FOOD ENGINEERINGAuthor: Third Edition By R. Singh , Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, U.S.A. Dennis Heldman , Heldman Associates1667 Postside Pl.San Marcos, CA 92078USA
Publish date: June 2001
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.