1. 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

"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 comple...