Encyclopedia of Agricultural, Food, and Biological Engineering

DENNIS R. HELDMAN is currently Principal, Heldman Associates in San Marcos, California. In addition, he is Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. Previously, Heldman has been Director of the Cooperative Research and Development Program at the Center for Advanced Food Technology and Professor of Food Process Engineering, Rutgers University, New Brunswick, New Jersey.The author, coauthor, editor, or coeditor of numerous professional publications, including the Handbook of Food Engineering (Marcel Dekker, Inc.), he is a member of the Institute of Food Technologists, the American Society of Agricultural Engineers, the Institute of Biological Engineering, the American Institute of Chemical Engineers, and the American Association of Cereal Chemists, among other organizations. Professor Heldman currently serves on the Scientific Advisory Council for the World Food Logistics Organization.

The scope has expanded to include new processes developed at the micro- and nanoscales, applications of new sensory technologies, and sustainability issues related to food and agricultural security. Readers do not need extensive technical backgrounds in order to understand the articles, written by experts from around the world. Useful illustrations, graphs, and formulas continue to enhance the narrative entries. In addition to an excellent index and alphabetical table of contents, a topical table of contents groups articles across both volumes under agricultural, biological, and food engineering taxonomies. ... Summing Up: Recommended. Lower-level undergraduates and above; general readers.—K.L. Carriveau Jr., Baylor University, in CHOICE, July 2011, Vol.48, No.11The concept of a reference on this field of engineering is an important step in recognizing the importance of not only engineers but all scientists in the food and agricultural industries.—John J. Classen, Professor of Biological and Agricultural Engineering, North Carolina State University, Raleigh, USA… a valuable resource [for] any library in our field.—Mark R. McLellan, Professor and Director, Institute of Food Science and Engineering, Texas A&M University, College Station, Texas, USA… covers a wide ranging set of technical topics and contemporary perspectives.—Bernard Y. Tao, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA… one of the best encyclopedias I have seen in the area of agricultural, food and biological engineering. Dr. Heldman is to be commended.—Daryl Lund, Professor of Food Engineering, University of Wisconsin-Madison, USA… an exhaustive, in-depth and professionally thorough resource.—MBR: Internet BookwatchThis is the first publication to bring together authoritative information in this discipline … highly recommended.—CHOICE… articles are carefully written and peer-reviewed … this title fills an existing need. I would recommend it to public, academic, special libraries with programs in agriculture, engineering, and food science.—E-Streams

• Activation Energy in Thermal Process Calculations. Aquacultural Product Storage Systems. Convective Heat Transfer Coefficients. Dehydration Process Energy Balances. Extrusion System Components. Fermentation Process Material and Energy Balances. Forage Production Systems-Machine Design. Glass Transition Temperatures. Heating and Cooling in Agitated Vessels. Homeostasis in Animal Environment. Indirect Contact Freezing Systems. Kinetics of Soil Removal During Cleaning. Machine Vision in Precision Agriculture. Mass Transfer in Biological Membranes. Membrane Separation System Design. Microwave Modification of Wood Properties. Physical Properties of Agricultural Products. Processing Waste Land Application. Processing Wastewater Recovery. Properties of Concentrated Foods. Properties of Food Powders. Radio Frequency Heating and Other RF Applications Relevant to the Food Industry. Residence Time Distribution-Biomedical, Food,and Environmental Applications.