000			028400000a22003490004500
008			210323t2014 ne a b 001 0 eng d
020			_a9780123985309 _qhardback _cRM428.69
040			_aUTM _beng _erda _dSFPAGOH
049			_aUTM
090			_aQA 76.9 .A25 _bS246 2016 c.1
100	1		_qSingh, R. Paul, _eauthor
245	1	0	_aIntroduction to Food Engineering / _cR. Paul Singh, Dennis R. Heldman
250			_aFifth edition
264		4	_c©2014
264		1	_aAmsterdam : _bElsevier, Academic Press, _c2014
300			_axxiii, 867, e8 pages : _billustrations (some color) ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	1		_aFood science and technology international series
504			_aIncludes bibliographical references and index
505		0	_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
520			_aLong 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"
596			_aPAGOHL
650		0	_aFood industry and trade
700	1		_aHeldman, Dennis R., _eauthor
830		0	_aFood science and technology international series
907			_a.b10542474 _b03-07-23 _c22-02-21
998			_am _b21-03-23 _c- _da _e- _feng _gne _h0
999			_c45587 _d45587