Introduction to food engineering
著者
書誌事項
Introduction to food engineering
（Food science and technology : international series）
Academic Press, imprint of Elsevier, 2014
5th ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
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
「Nielsen BookData」 より
