000			03250cam a22004577i 4500
001			18218365
003			UPMIN
005			20250307160341.0
008			140709s2014 ne a b 001 0 eng d
010			_a 2014397990
020			_a9780123985309
020			_a0123985307
035			_a(OCoLC)ocn857859486
040			_aIAH _beng _cIAH _erda _dMUU _dIXA _dTOH _dDLC
042			_alccopycat
050	0	0	_aTP370 _b.S456 2014
082	0	4	_a664.02 _223
090			_aTP370 _b.S456 2014
100	1		_aSingh, R. Paul, _eauthor. _927093
245	1	0	_aIntroduction to food engineering / _cR. Paul Singh, Dennis R. Heldman.
250			_aFifth edition.
264		1	_aAmsterdam : _bElsevier, Academic Press, _c2014.
300			_axxiii, 867, e8 pages : _billustrations (some color) ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood science and technology international series
500			_aDM Del Mundo (Recommending faculty) AY 2022-2023
504			_aIncludes bibliographical references and index.
505	0		_a1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices.
520	3		_a"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition 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. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover.
650		0	_aFood industry and trade. _92317
658			_aFood Engineering II _cFST131
700	1		_aHeldman, Dennis R., _eauthor. _927094
830		0	_aFood science and technology international series. _927095
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1606/2014397990-d.html
905			_aFo
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2lcc _cBKS _n0
999			_c21179 _d21179