Introduction to Food Engineering
By:R. Paul Singh,Dennis R. Heldman
Published on 2001-06-29 by Gulf Professional Publishing
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
This Book was ranked at 23 by Google Books for keyword engineering books.
Book ID of Introduction to Food Engineering's Books is rTHuY2ClGCsC, Book which was written byR. Paul Singh,Dennis R. Heldmanhave ETAG "Ylj8y0F6zIo"
Book which was published by Gulf Professional Publishing since 2001-06-29 have ISBNs, ISBN 13 Code is 9780080574493 and ISBN 10 Code is 0080574491
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Book which have "750 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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