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
    role:
      role term: author.
  name:
    name part: Heldman, Dennis R.
    role:
      role term: author.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: ne
    date issued: 2014
    edition: 5th edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xxiii, 867 pages) : illustrations.
  abstract: "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.
  table of contents: Machine generated contents note: ch. 1 Introduction -- 1.1. Dimensions -- 1.2. Engineering Units -- 1.2.1. Base Units -- 1.2.2. Derived Units -- 1.2.3. Supplementary Units -- 1.3. System -- 1.4. State of a System -- 1.4.1. Extensive Properties -- 1.4.2. Intensive Properties -- 1.5. Density -- 1.6. Concentration -- 1.7. Moisture Content -- 1.8. Temperature -- 1.9. Pressure -- 1.10. Enthalpy -- 1.11. Equation of State and Perfect Gas Law -- 1.12. Phase Diagram of Water -- 1.13. Conservation of Mass -- 1.13.1. Conservation of Mass for an Open System -- 1.13.2. Conservation of Mass for a Closed System -- 1.14. Material Balances -- 1.15. Thermodynamics -- 1.16. Laws of Thermodynamics -- 1.16.1. First Law of Thermodynamics -- 1.16.2. Second Law of Thermodynamics -- 1.17. Energy -- 1.18. Energy Balance -- 1.19. Energy Balance for a Closed System -- 1.19.1. Heat -- 1.19.2. Work -- 1.20. Energy Balance for an Open System -- 1.20.1. Energy Balance for Steady Flow Systems -- 1.21.A Total Energy Balance -- 1.22. Power -- 1.23. Area -- Problems -- List of Symbols -- Bibliography -- ch. 2 Fluid Flow in Food Processing -- 2.1. Liquid Transport Systems -- 2.1.1. Pipes for Processing Plants -- 2.1.2. Types of Pumps -- 2.2. Properties of Liquids -- 2.2.1. Terminology Used in Material Response to Stress -- 2.2.2. Density -- 2.2.3. Viscosity -- 2.3. Handling Systems for Newtonian Liquids -- 2.3.1. The Continuity Equation -- 2.3.2. Reynolds Number -- 2.3.3. Entrance Region and Fully Developed Flow -- 2.3.4. Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions -- 2.3.5. Forces Due to Friction -- 2.4. Force Balance on a Fluid Element Flowing in a Pipe -- Derivation of Bernoulli Equation -- 2.5. Energy Equation for Steady Flow of Fluids -- 2.5.1. Pressure Energy -- 2.5.2. Kinetic Energy -- 2.5.3. Potential Energy -- 2.5.4. Frictional Energy Loss -- 2.5.5. Power Requirements of a Pump -- 2.6. Pump Selection and Performance Evaluation -- 2.6.1. Centrifugal Pumps -- 2.6.…
  table of contents: 7 Food Freezing -- 7.1. Freezing Systems -- 7.1.1. Indirect Contact Systems -- 7.1.2. Direct-Contact Systems -- 7.2. Frozen-Food Properties -- 7.2.1. Density -- 7.2.2. Thermal Conductivity -- 7.2.3. Enthalpy -- 7.2.4. Apparent Specific Heat -- 7.2.5. Apparent Thermal Diffusivity -- 7.3. Freezing Time -- 7.3.1. Plank's Equation -- 7.3.2. Other Freezing-Time Prediction Methods -- 7.3.3. Pham's Method to Predict Freezing Time -- 7.3.4. Prediction of Freezing Time of Finite-Shaped Objects -- 7.3.5. Experimental Measurement of Freezing Time -- 7.3.6. Factors Influencing Freezing Time -- 7.3.7. Freezing Rate -- 7.3.8. Thawing Time -- 7.4. Frozen-Food Storage -- 7.4.1. Quality Changes in Foods during Frozen Storage -- Problems -- List of Symbols -- Bibliography -- ch. 8 Evaporation -- 8.1. Boiling-Point Elevation -- 8.2. Types of Evaporators -- 8.2.1. Batch-Type Pan Evaporator -- 8.2.2. Natural Circulation Evaporators -- 8.2.3. Rising-Film Evaporator -- 8.2.4. Falling-Film Evaporator -- 8.2.5. Rising/Falling-Film Evaporator -- 8.2.6. Forced-Circulation Evaporator -- 8.2.7. Agitated Thin-Film Evaporator -- 8.3. Design of a Single-Effect Evaporator -- 8.4. Design of a Multiple-Effect Evaporator -- 8.5. Vapor Recompression Systems -- 8.5.1. Thermal Recompression -- 8.5.2. Mechanical Vapor Recompression -- Problems -- List of Symbols -- Bibliography -- ch. 9 Psychrometrics -- 9.1. Properties of Dry Air -- 9.1.1.Composition of Air -- 9.1.2. Specific Volume of Dry Air -- 9.1.3. Specific Heat of Dry Air -- 9.1.4. Enthalpy of Dry Air -- 9.1.5. Dry Bulb Temperature -- 9.2. Properties of Water Vapor -- 9.2.1. Specific Volume of Water Vapor -- 9.2.2. Specific Heat of Water Vapor -- 9.2.3. Enthalpy of Water Vapor -- 9.3. Properties of Air -- Vapor Mixtures -- 9.3.1. Gibbs-Dalton Law -- 9.3.2. Dew-Point Temperature -- 9.3.3. Humidity Ratio (or Moisture Content) -- 9.3.4. Relative Humidity -- 9.3.5. Humid Heat of an Air-Water Vapor Mixture -- 9.3.6. Specific Volume -- 9.3.7. Adiabatic S…
  note: R. Paul Singh, Dennis R. Heldman.
  note: Previous edition: 2009.
  note: Includes bibliographical references and index.
  subject:
    topic: Food industry and trade
  subject:
    topic: Food processing machinery
  subject:
    topic: Food Industry
  subject:
    topic: Food-Processing Industry
  subject:
    topic: Aliments
    topic: Traitement
    topic: Machines
  subject:
    topic: Aliments
    topic: Industrie et commerce
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food industry and trade
  subject:
    topic: Food processing machinery
  classification: TP370
  classification: 664.02
  related item:
    title info:
      title: Introduction to food engineering
    name:
      name part: Singh, R. Paul.
    identifier: (OCoLC)852806069
  related item:
    title info:
      title: Food science and technology international series
  identifier: 9780124016750
  identifier: 0124016758
  identifier: 0123985307
  identifier: 9780123985309
  identifier: 2014397990
  identifier: 8E5A4AB4-25D8-4A67-91B7-94F1BB76F61A OverDrive, Inc.
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: CUX
    record creation date: 130719
    record change date: 20260326194930.1
    record identifier: in00005752593
    language of cataloging:
      language term: eng