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Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

Introduction to Food Engineering, Fourth Edition (Food Science and Technology)
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简体网页||繁体网页
R. Paul Singh 作者
Academic Press
译者
2008-10-23 出版日期
864 页数
USD 89.95 价格
Hardcover
丛书系列
9780123709004 图书编码

Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 图书标签: food  Paul  FS   

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发表于2024-12-26

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Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


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Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 图书目录

Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Introduction to Food Engineering, Fourth Edition (Food Science and Technology) 在线电子书 图书描述

The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.

Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.

WHY ADOPT THIS NEW EDITION?

* NEW CHAPTERS ON:

- Supplemental Processes

- Filtration

- Sedimentation

- Centrifugation

- Mixing

- Extrusion Processes for Foods

- Packaging Concepts

- Shelf Life of Foods

* EXPANDED INFORMATION ON:

- Transport of granular foods and powders

- Process controls and measurements

- 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 solving problems

* Author Web site with animated versions of figures

* Examples throughout each chapter, presented in "Given - Approach - Solution" format for clear presentation of key concepts

* End of Chapter Problems to assess comprehension

* List of Symbols

* "Advanced" level questions called out in a separate section

Key equations highlighted

* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom

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