Introduction to Food Engineering

R. Paul Singh is a Distinguished Professor Emeritus of Food Engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering "for innovation and leadership in food engineering research and education.”Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

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