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Food Process Engineering

  • Book
  • © 1981

Overview

Authors:
  1. Dennis R. Heldman

    1. Michigan State University, USA

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  2. R. Paul Singh

    1. University of California, Davis, USA

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-xxiii
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  2. Introduction

    • Dennis R. Heldman, R. Paul Singh
    Pages 1-24

  3. Rheology of Processed Foods

    • Dennis R. Heldman, R. Paul Singh
    Pages 25-86

  4. Heating and Cooling Processes

    • Dennis R. Heldman, R. Paul Singh
    Pages 87-157

  5. Thermodynamics of Food Freezing

    • Dennis R. Heldman, R. Paul Singh
    Pages 158-215

  6. Evaporation for Fluid Food Concentration

    • Dennis R. Heldman, R. Paul Singh
    Pages 216-260

  7. Food Dehydration

    • Dennis R. Heldman, R. Paul Singh
    Pages 261-331

  8. Contact Equilibrium Processes

    • Dennis R. Heldman, R. Paul Singh
    Pages 332-363

  9. Mechanical Separation Processes

    • Dennis R. Heldman, R. Paul Singh
    Pages 364-384

  10. Back Matter

    Pages 385-N5
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Keywords

About this book

The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi­ neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math­ ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Authors and Affiliations

  • Michigan State University, USA

    Dennis R. Heldman

  • University of California, Davis, USA

    R. Paul Singh

Bibliographic Information

  • Book Title: Food Process Engineering

  • Authors: Dennis R. Heldman, R. Paul Singh

  • DOI: https://doi.org/10.1007/978-94-010-9337-8

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Avi Publishing Company, Inc. 1981

  • Softcover ISBN: 978-0-87055-380-6Published: 30 June 1981

  • eBook ISBN: 978-94-010-9337-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XXIII, 416

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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