Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores th
Where did everything come from? Why are humans so biologically similar, and why do we let small differences divide us? What shall determine our destiny? Paul Singh and John R. Shook draw on the latest
The first applications-oriented handbook to cover food engineering processes and manufacturing techniques devotes many chapters to defining and explaining essential food operations such as pumping sys
