Food Process Engineering

  • Dennis R. Heldman
  • R. Paul Singh

Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Dennis R. Heldman, R. Paul Singh
    Pages 1-24
  3. Dennis R. Heldman, R. Paul Singh
    Pages 25-86
  4. Dennis R. Heldman, R. Paul Singh
    Pages 87-157
  5. Dennis R. Heldman, R. Paul Singh
    Pages 158-215
  6. Dennis R. Heldman, R. Paul Singh
    Pages 216-260
  7. Dennis R. Heldman, R. Paul Singh
    Pages 261-331
  8. Dennis R. Heldman, R. Paul Singh
    Pages 332-363
  9. Dennis R. Heldman, R. Paul Singh
    Pages 364-384
  10. Back Matter
    Pages 385-N5

About this book

Introduction

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.

Keywords

Filtration crystal extraction flow food food processing heat transfer process engineering processing rheology separation process thermodynamics transport viscosity water

Authors and affiliations

  • Dennis R. Heldman
    • 1
  • R. Paul Singh
    • 2
  1. 1.Michigan State UniversityUSA
  2. 2.University of CaliforniaDavisUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-010-9337-8
  • Copyright Information Springer Science+Business Media B.V. 1981
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-87055-380-6
  • Online ISBN 978-94-010-9337-8
  • About this book