# Introduction to Food Engineering

## Singh, R.

3ª Edición Noviembre 2001

Inglés

Tapa dura

750 pags

1700 gr

20 x 26 x 4 cm

### ISBN 9780126463842

### Editorial ACADEMIC PRESS

Recíbelo en un plazo De 7 a 10 días

**Features & Benefits**

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

**Reviews**

"Since publication of the first edition, the Singh and Heldman text has
been the academic and industry standard.' said Ken Swartzel in his foreword.
The third edition continues the tradition. ...the text pioneers integration
through the internet with animated figures."

IFT NEWS

**Description**

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.

The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

**Contents **

About the Authors

Foreword

Preface

*Chapter 1. Introduction*

Dimensions

Engineering Units

System

State of a System

Density

Concentration

Moisture Content

Temperature

Pressure

Enthalpy

Equation of State and Perfect Gas Law

Phase Diagram of Water

Conservation of Mass

Material Balances

Thermodynamics

Laws of Thermodynamics

Energy

Energy Balance

Energy Balance for a Closed System

Energy Balance for an Open System

A Total Energy Balance

Power

Area

Dynamic Response Characteristics of Sensors

Problems

List of Symbols

Bibliography

*Chapter 2. Fluid Flow in Food Processing*

Liquid Transport Systems

Properties of Liquids

Handling Systems for Liquids

Handling Systems for Newtonian Liquids

Force Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli Equation

Energy Equation for Steady Flow of Fluids

Pump Selection and Performance Evaluation

Flow Measurement

Measurement of Viscosity

Flow Characteristics of New-Newtonian Fluids

Problems

List of Symbols

Bibliography

*Chapter 3. Energy for Food Processing*

Generation of Steam

Fuel Utilization

Electric Power Utilization

Problems

List of Symbols

Bibliography

*Chapter 4. Heat Transfer in Food Processing*

Systems for Heating and Cooling Food Products

Thermal Properties of Food

Modes of Heat Transfer

Stead-State Heat Transfer

Unsteady-State Heat Transfer

Microwave Heating

Problems

List of Symbols

Bibliography

*Chapter 5. Preservation Processes*

Microbial Survivor Curves

Influence of External Agents

Thermal Death Time F

Spoilage Probability

General Method for Process Calculation

Mathematical Problems

Problems

List of Symbols

Bibliography

*Chapter 6. Refrigeration*

Selection of a Refrigerant

Components of a Refrigeration System

Pressure-Enthalpy Charts

Mathematical Expressions Useful in Analysis of Vapor-Compression Refrigeration

Use of Multistage Systems

Problems

List of Symbols

Bibliography

*Chapter 7. Food Freezing*

Freezing Systems

Frozen-Food Properties

Freezing Time

Frozen-Food Storage

Problems

List of Symbols

Bibliography

*Chapter 8. Evaporation*

Boiling-Point Elevation

Types of Evaporators

Design of a Single-Effect Evaporator

Design of a Multiple-Effect Evaporator

Vapor Recompression Systems

Problems

List of Symbols

Bibliography

*Chapter 9. Psychrometries*

Properties of Dry Air

Properties of Water Vapor

Properties of Air-Vapor Mixtures

The Psychrometric Chart

Problems

List of Symbols

Bibliography

*Chapter 10. Mass Transfer*

The Diffusion Process

Unstead-State Mass Transfer

Mass Transfer in Packaging Materials

Problems

List of Symbols

Bibliography

*Chapter 11. Membrane Separation*

Electrodialysis Systems

Reverse Osmosis Membrane Systems

Membrane Performance

Ultrafiltration Membrane Systems

Concentration Polarization

Types of Reverse-Osmosis and Ultrafiltration Systems

Problems

List of Symbols

Bibliography

*Chapter 12. Dehydration*

Basic Drying Processes

Dehydration Systems

Dehydration System Design

Problems

List of Symbols

Bibliography

*Appendices:*

A.1 SI System of Units and Conversion Factors

A.2 Physical Properties of Foods

A.3 Physical Properties of Nonfood Materials

A.4 Physical Properties of Water and Air

A.5 Psychrometric Charts

A.6 Pressure-Enthalpy Data

A.7 Symbols for Use in Drawing Food Engineering Equipment

A.8 Miscellaneous

Bibliography

*Index*

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