Introduction to Food Engineering, Fourth Edition (Food Science and Technology) (Food Science and Technology) (Hardcover)

Book Description
New edition of a bestselling textbook that expertly guides readers through the latest information in Food Engineering!

Product Description
This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

WHY ADOPT THIS NEW EDITION?
* New chapters on
- Supplemental Processes:
- Filtration
- Sedimentation
- Centrifugation
- Mixing
- Extrusion Processes for Foods
- Packaging Concepts
- Shelf Life of Foods
* Expanded information on
- Transport of granular foods and powders
- Process controls and measurements
- Emerging technologies such as high pressure and pulsed
- Electric field Design of plate heat exchangers
- Impact of fouling in heat transfer processes
- Use of dimensional analysis in solving problems
- Animated versions of figures on companion Web site

* Extensive pedagogy including:
- Examples throughout each chapter, presented in Given Approach Solution format for clear presentation of key concepts
- End of Chapter Problems to assess comprehension
- List of Symbols
- Advanced level questions called out in a separate section
- Key equations highlighted

* Information and animated versions of figures from text available on author Web site

* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom