rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Introduction to food engineering
  name:
    name part: Singh, R. Paul.
    role:
      role term: creator
  name:
    name part: Heldman, Dennis R.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: flu
    place:
      place term: Orlando
    publisher: Academic Press
    date issued: 1984
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 306 pages) : illustrations.
  abstract: Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
  table of contents: Chapter 1. Introduction -- Chapter 2. Transport of Liquid Foods -- Chapter 3. Energy for Food Processing -- Chapter 4. Heat Transfer in Food Processing -- Chapter 5. Refrigeration -- Chapter 6. Food Freezing -- Chapter 7. Evaporation -- Chapter 8. Psychrometrics -- Chapter 9. Food Dehydration.
  note: R. Paul Singh, Dennis R. Heldman.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Food industry and trade
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food industry and trade
  classification: TP370 .S456 1984eb
  classification: 664
  related item:
    title info:
      title: Introduction to food engineering
    name:
      name part: Singh, R. Paul.
    origin info:
      publisher: Orlando : Academic Press, 1984
    identifier: (DLC) 83019646
  related item:
    title info:
      title: Food science and technology (Academic Press)
  identifier: 9780323138123
  identifier: 0323138128
  identifier: 0126463808
  identifier: 9780126463804
  identifier: 83019646
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: E7B
    record creation date: 830909
    record change date: 20260326194132.4
    record identifier: in00005751806
    language of cataloging:
      language term: eng