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Introduction to food engineering [Libro electrónico] / R. Paul Singh, Dennis R. Heldman

Por: Singh, R. Paul [autor/a].
Heldman, Dennis R [autor/a].
Tipo de material: Libro en línea Libro en línea Series Editor: Amsterdam, The Netherlands: Elsevier Academic Press, c2014Edición: Fifth edition.Descripción: xxiii, 867 páginas : ilustraciones ; 24 centímetros.ISBN: 0123985307; 9780123985309.Tema(s): Food industry and tradeNota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso Nota de bibliografía: Incluye bibliografía e índice: páginas 851-861 Número de sistema: 54684Contenidos:Mostrar Resumen:
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Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e 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. NEW TO THIS EDITION: *Communicates key concepts using audio, video, and animations *Integrates interactive tools to aid in understanding complex charts and graphs *Features multimedia guide to setting up Excel spreadsheets and working with formulae *Demonstrates key processes and engineering in practice through videos *Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples *Presents a practical, unique and challenging blend of principles and applications for comprehensive learning *Ideal for classroom use, valuable as a lifetime professional reference.

Recurso en línea: http://www.sciencedirect.com/science/book/9780123985309
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Existencias
Tipo de ítem Biblioteca actual Colección Signatura Estado Fecha de vencimiento Código de barras
Libros Biblioteca Electrónica
Recursos en línea (RE) 		Acervo General Recurso digital ECO400546849502

Incluye bibliografía e índice: páginas 851-861

Introduction to Food Engineering, 5th Edition.. Chapter 1 - Introduction.. Chapter 2 - Fluid flow in food processing.. Chapter 3 - Resource sustainability.. Chapter 4 - Heat transfer in food processing.. Chapter 5 - Preservation processes.. Chapter 6 - Refrigeration.. Chapter 7 - Food freezing.. Chapter 8 - Evaporation.. Chapter 9 - Psychrometrics.. Chapter 10 - Mass transfer.. Chapter 11 - Membrane separation.. Chapter 12 - Dehydration.. Chapter 13 - Supplemental processes.. Chapter 14 - Extrusion processes for foods.. Chapter 15 - Packaging concepts.. Appendices.. Bibliography.. Index

Disponible para usuarios de ECOSUR con su clave de acceso

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e 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. NEW TO THIS EDITION: *Communicates key concepts using audio, video, and animations *Integrates interactive tools to aid in understanding complex charts and graphs *Features multimedia guide to setting up Excel spreadsheets and working with formulae *Demonstrates key processes and engineering in practice through videos *Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples *Presents a practical, unique and challenging blend of principles and applications for comprehensive learning *Ideal for classroom use, valuable as a lifetime professional reference. eng

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