Introduction to Food Engineering, Fourth Edition (Food Science and Technology)
Based on the authors many years of experience in teaching food engineering to food science students,Introduction to Food Engineering 4theditionclearly present the concepts and unit operations used in food processing using a unique and challenging blend of principles and application.Each chapter opens with a description of the application of a particular principle, then develops the quantitative relationships that define the related processes. Student comprehension is tested through the presentation of solved-examples and self-test problems. This proven structure encourages critical thinking and problem solving, with emphasis on the application of principles using the example problems.Created specifically with a typical food engineering course curriculum in mind, the authors have carefully selected illustrations of engineering principles that demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.Key Features of the Fourth Edition:* New chapters on Supplemental processes including filtration, sedimentation, centrifugation, and mixing; -- Extrusion processes for foods -- Packaging concepts and shelf life of foods * Expanded information on -- Transport of granular foods and powders -- Process controls and measurements-- Introducing the use of MATLAB™ in solving problems -- Emerging technologies such as high pressure and pulsed electric field -- Design of plate heat exchangers -- Impact of fouling in heat transfer processes -- Use of dimensional analysis in understanding physical phenomena