Introduction to food engineering
(eBook)
Author
Contributors
Heldman, Dennis R., author.
Published
Amsterdam : Elsevier, [2014].
Edition
Fifth edition.
Physical Desc
1 online resource (xxiii, 867 pages) : illustrations.
Status
More Details
Format
eBook
Language
English
ISBN
9780124016750 (e-book)
Notes
Bibliography
Includes bibliographical references and index.
Description
"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.
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Citations
APA Citation, 7th Edition (style guide)
Singh, R. P., & Heldman, D. R. (2014). Introduction to food engineering (Fifth edition.). Elsevier.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Singh, R. Paul and Dennis R., Heldman. 2014. Introduction to Food Engineering. Elsevier.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Singh, R. Paul and Dennis R., Heldman. Introduction to Food Engineering Elsevier, 2014.
MLA Citation, 9th Edition (style guide)Singh, R. Paul,, and Dennis R. Heldman. Introduction to Food Engineering Fifth edition., Elsevier, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
65ea387f-f3c4-b869-1b8d-70ab3f3c6270-eng
Grouping Information
| Grouped Work ID | 65ea387f-f3c4-b869-1b8d-70ab3f3c6270-eng |
|---|---|
| Full title | introduction to food engineering |
| Author | singh r paul |
| Grouping Category | book |
| Last Update | 2022-06-07 21:23:19PM |
| Last Indexed | 2024-05-04 04:11:08AM |
Book Cover Information
| Image Source | syndetics |
|---|---|
| First Loaded | Aug 15, 2022 |
| Last Used | May 5, 2024 |
Marc Record
| First Detected | Aug 09, 2021 01:59:05 PM |
|---|---|
| Last File Modification Time | Nov 22, 2021 10:01:35 AM |
MARC Record
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|---|---|---|---|
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| 020 | |z 9780123985309 | ||
| 020 | |a 9780124016750 (e-book) | ||
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| 050 | 4 | |a TP370|b .S564 2014 | |
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| 100 | 1 | |a Singh, R. Paul,|e author. | |
| 245 | 1 | 0 | |a Introduction to food engineering|h [eBook] /|c R. Paul Singh, Dennis R. Heldman. |
| 250 | |a Fifth edition. | ||
| 264 | 1 | |a Amsterdam :|b Elsevier,|c [2014] | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource (xxiii, 867 pages) :|b illustrations. | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a computer|b c|2 rdamedia | ||
| 338 | |a online resource|b cr|2 rdacarrier | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 1. 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. | |
| 588 | |a Description based on print version record. | ||
| 650 | 0 | |a Food industry and trade. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Heldman, Dennis R.,|e author. | |
| 776 | 0 | 8 | |i Print version:|a Singh, R. Paul.|t Introduction to food engineering.|b Fifth edition.|d Amsterdam : Elsevier, c2014 |h xxiii, 867 pages |k Food science and technology international series.|z 9780123985309 |w (DLC) 2014397990 |
| 797 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yavapai-ebooks/detail.action?docID=5754443|x Yavapai College|y Yavapai College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=5754443|x Prescott College|y Prescott College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=5754443|x Yavapai Library Network|y All other users click here to access |
| 945 | |a E-Book | ||
