R. Paul Singh – författare

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4 produkter

Introduction to Food Engineering

AvR. Paul Singh,Dennis R. Heldmanm. fl.

Häftad, Engelska, 2024

1 260 kr

Skickas inom 5-8 vardagar

**2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner**The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.

Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and TechnologyQuantitative examples describe the use of earth-friendly refrigerants in the cold chainDesign procedures relevant to emerging electrotechnologies in food processingNew content on resource sustainability for designing future food processing systems that support circular bioeconomyDescription of quantitative approaches to food processing to assist practicing professionals in the food industry

Applied Numerical Methods for Food and Agricultural Engineers

AvPrabir K. Chandra,R. Paul Singh

Inbunden, Engelska, 1994

4 779 kr

Skickas inom 10-15 vardagar

Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings.

Food Storage Stability

AvIrwin A. Taub,R. Paul Singh

Inbunden, Engelska, 1997

2 220 kr

Skickas inom 10-15 vardagar

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Handbook of Food Engineering Practice

AvKenneth J. Valentas,Enrique Rotsteinm. fl.

Inbunden, Engelska, 1997

4 226 kr

Skickas inom 10-15 vardagar

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

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R. Paul Singh – författare

Introduction to Food Engineering

Applied Numerical Methods for Food and Agricultural Engineers

Food Storage Stability

Handbook of Food Engineering Practice

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