Introduction to food engineering

"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,...

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Bibliographic Details
Main Author: Singh, R. Paul.
Other Authors: Heldman, Dennis R.
Format: eBook
Language: English
Published: Amsterdam ; Boston : Elsevier, 2014.
Edition: 5th ed.
Series: Food science and technology international series.
Subjects:
Food industry and trade.
Chemistry, Technical.
elektronické knihy
electronic books
ISBN: 0124016758
9780124016750
9780123985309
0123985307
Physical Description: 1 online resource (xxiii, 867, 8 pages) : illustrations (some color.

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Table of contents

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008 130917s2014 ne a ob 001 0 eng d
040 |a YDXCP  |b eng  |c YDXCP  |d OCLCQ  |d OCLCA  |d VLY  |d OCLCO  |d OCLCQ  |d OCLCO  |d SFB  |d OCLCL 
020 |a 0124016758  |q (electronic bk.) 
020 |a 9780124016750  |q (electronic bk.) 
020 |z 9780123985309  |q (electronic) 
020 |z 0123985307  |q (electronic) 
035 |a (OCoLC)858523072 
100 1 |a Singh, R. Paul. 
245 1 0 |a Introduction to food engineering /  |c R. Paul Singh, Dennis R. Heldman. 
250 |a 5th ed. 
260 |a Amsterdam ;  |a Boston :  |b Elsevier,  |c 2014. 
300 |a 1 online resource (xxiii, 867, 8 pages) :  |b illustrations (some color. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology international series 
504 |a Includes bibliographical references and index. 
505 0 |a 1. 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 3 |a "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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade. 
650 0 |a Chemistry, Technical. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Heldman, Dennis R. 
776 0 8 |c Original  |z 9780123985309  |z 0123985307 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIFEE0013/introduction-to-food?kpromoter=marc  |y Full text 

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