| 000 | 02629cam a22002897i 4500 | ||
|---|---|---|---|
| 001 | 18218365 | ||
| 003 | OSt | ||
| 005 | 20250909094102.0 | ||
| 008 | 140709s2014 ne a b 001 0 eng d | ||
| 020 | _a9780128231296 | ||
| 040 | _aSEKU | ||
| 050 | 0 | 0 |
_aTP370 _b.S45 2014 |
| 100 | 1 |
_aSingh, R. Paul, _eauthor. |
|
| 245 | 1 | 0 |
_aIntroduction to food engineering / _cR. Paul Singh, Dennis R. Heldman. |
| 250 | _aSixth edition. | ||
| 264 | 1 |
_aAmsterdam : _bElsevier, Academic Press, _c2025. |
|
| 300 |
_axxii, 913, pages : _billustrations (some color) ; _c24 cm. |
||
| 490 | 1 | _aFood science and technology international series | |
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _a1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices. | |
| 520 | 3 | _a"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition 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. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover. | |
| 650 | 0 | _aFood industry and trade. | |
| 700 | 1 |
_aHeldman, Dennis R., _eauthor. |
|
| 830 | 0 | _aFood science and technology international series. | |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1606/2014397990-d.html |
| 942 |
_2lcc _cGEN |
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| 999 |
_c18613 _d18613 |
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