Introduction to food engineering /

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Bibliographic Details
Author / Creator:Singh, R. Paul.
Edition:3rd ed.
Imprint:London, UK ; San Diego, Calif. : Academic Press, c2001.
Description:xxiii, 659 p. : ill. ; 26 cm.
Language:English
Series:Food science and technology international series
Subject:Food industry and trade.
Food industry and trade.
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/4674584
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Other authors / contributors:Heldman, Dennis R.
ISBN:0126463840 (acid-free paper)
Notes:Includes bibliographical references and index.
Table of Contents:
  • About the Authors
  • Foreword
  • Preface
  • Introduction
  • Fluid Flow in Food Processing
  • Energy for Food Processing
  • Heat Transfer in Food Processing
  • Preservation Processes
  • Refrigeration
  • Food Freezing
  • Evaporation
  • Psychrometries
  • Mass Transfer
  • Membrane Separation
  • Dehydration
  • Appendices
  • SI System of Units and Conversion Factors
  • Physical Properties of Foods
  • Physical Properties of Nonfood Materials
  • Physical Properties of Water and Air
  • Psychrometric Charts
  • Symbols for Use in Drawing Food Engineering Equipment
  • Miscellaneous
  • Bibliography
  • Index