LEADER 03471nam 2200601 450 001 9910823185103321 005 20240111181308.0 010 $a9780124016750 010 $a0-12-401675-8 035 $a(CKB)2660000000011182 035 $a(SSID)ssj0001141471 035 $a(PQKBManifestationID)12502548 035 $a(PQKBTitleCode)TC0001141471 035 $a(PQKBWorkID)11108786 035 $a(PQKB)11338525 035 $a(Au-PeEL)EBL5754443 035 $a(OCoLC)861074316 035 $a(MiAaPQ)EBC5754443 035 $a(PPN)176504079 035 $a(EXLCZ)992660000000011182 100 $a20190515d2014 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aIntroduction to food engineering /$fR. Paul Singh, Dennis R. Heldman 205 $aFifth edition. 210 1$aAmsterdam :$cElsevier,$d2014 210 4$d©2014 215 $a1 online resource (xxiii, 867 pages) $cillustrations 225 1 $aFood science and technology international series 300 $aBibliographic Level Mode of Issuance: Monograph 311 1 $a9780123985309 311 1 $a0-12-398530-7 320 $aIncludes bibliographical references and index. 327 $a1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices. 330 3 $a"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover. 410 0$aFood science and technology international series. 606 $aAliments$xIndústria i comerç$2lemac 606 $aFood industry and trade 615 7$aAliments$xIndústria i comerç 615 0$aFood industry and trade. 676 $a664.02 700 $aSingh$b R. Paul$078176 702 $aHeldman$b Dennis R. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910823185103321 996 $aIntroduction to food engineering$91428633 997 $aUNINA