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Viser: Introduction to Food Engineering
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Introduction to Food Engineering Vital Source e-bog
R Paul Singh og Dennis R. Heldman
(2013)
Elsevier Science
884,00 kr.
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Introduction to Food Engineering
R. Paul Singh og Dennis R. Heldman
(2013)
Sprog: Engelsk
Elsevier Science & Technology
699,00 kr.
Denne bog er blevet erstattet af en nyere udgave.
Detaljer om varen
- 5. Udgave
- Vital Source searchable e-book (Reflowable pages): 892 sider
- Udgiver: Elsevier Science (Juni 2013)
- Forfattere: R Paul Singh og Dennis R. Heldman
- ISBN: 9780124016750
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.
NEW TO THIS EDITION:
- Communicates key concepts using audio, video, and animations
- Integrates interactive tools to aid in understanding complex charts and graphs
- Features multimedia guide to setting up Excel spreadsheets and working with formulae
- Demonstrates key processes and engineering in practice through videos
- Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
- Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
- Ideal for classroom use, valuable as a lifetime professional reference
Licens varighed:
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Detaljer om varen
- Hardback: 892 sider
- Udgiver: Elsevier Science & Technology (September 2013)
- Forfattere: R. Paul Singh og Dennis R. Heldman
- ISBN: 9780123985309
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.
This approach facilitates comprehensive learning that has proven valuable beyond the classroom 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
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