Purchase textbook

Introduction to Food Engineering,

Edition 6

Editors: By R. Paul Singh, Dennis R. Heldman and Ferruh Erdogdu

Publication Date: 13 Mar 2024

Educator ancillaries

0 Reviews

Conformance

PDF/UA-1
The publication was certified on 20250728
For queries regarding accessibility information, contact [email protected]

Ways Of Reading

This e-publication is accessible to the full extent that the file format and types of content allow, on a specific reading device, by default, without necessarily including any additions such as textual descriptions of images or enhanced navigation.

Navigation

The contents of the PDF have been tagged to permit access by assistive technologies as per PDF-UA-1 standard.
Page breaks included from the original print source

Additional Accessibility Information

The language of the text has been specified (e.g., via the HTML or XML lang attribute) to optimise text-to-speech (and other alternative renderings), both at the whole document level and, where appropriate, for individual words, phrases or passages in a different language.

Note

This product relies on 3rd party tooling which may impact the accessibility features visible in inspection copies. All accessibility features mentioned would be present in the purchased version of the title.

2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner

The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.

Key Features

Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology
Quantitative examples describe the use of earth-friendly refrigerants in the cold chain
Design procedures relevant to emerging electrotechnologies in food processing
New content on resource sustainability for designing future food processing systems that support circular bioeconomy
Description of quantitative approaches to food processing to assist practicing professionals in the food industry

About the author

By R. Paul Singh, professor of food engineering at the University of California, Davis; Dennis R. Heldman, Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. and Ferruh Erdogdu, Professor, Department of Food Processing, Ankara University, Golbasi-Ankara, Turkey

1. 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
16. Cleaning and Sanitation Operations

ISBN: 9780128231296

Page Count: 900

Illustrations : Approx. 600 illustrations (600 in full color)

Retail Price (USD) :

9780124159235; 9780123724861; 9780124114791

Access to teacher/student resources is available to registered users with approved review copies or confirmed adoptions. To review this material, please request a review copy.

Book Website www.rpaulsingh.com.html
Chapter_01.pdf
Chapter_02.pdf
Chapter_03.pdf
Chapter_04.pdf
Chapter_05.pdf
Chapter_06.pdf
Chapter_07.pdf
Chapter_08.pdf
Chapter_09.pdf
Chapter_10.pdf
Chapter_11.pdf
Chapter_12.pdf
Chapter_13.pdf
Chapter_14.pdf
Chapter_15.pdf
Chapter_16.pdf
SolutionManualBound.pdf

Undergraduate and graduate students of food science/food process engineering, professionals in food and process engineering (particularly food manufacturing and ingredients, individuals involved in food safety, food manufacturing standards, and regulatory bodies