**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 ...
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**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.
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Add this copy of Introduction to Food Engineering, Third Edition (Food to cart. $8.27, good condition, Sold by Lot O'Books VA rated 4.0 out of 5 stars, ships from Virginia Beach, VA, UNITED STATES, published 2001 by Academic Press.
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Seller's Description:
***GOOD CONDITION***CLEAN PAGES***EX-LIBRARY stamps stickers/marked out name, moderate edge wear, stamp on top/side/bottom, sticker remained on side of book & on inside of title page. Thank you for your purchase. Please leave feedback.
Add this copy of Introduction to Food Engineering (Food Science and to cart. $24.31, good condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2003 by Academic Press.
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This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 1700grams, ISBN: 0126463840.
Add this copy of Introduction to Food Engineering (Food Science and to cart. $24.31, poor condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2003 by Academic Press.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 1700grams, ISBN: 9780126463842.
Add this copy of Introduction to Food Engineering 2e, Second Edition to cart. $26.17, very good condition, Sold by ThriftBooks-Dallas rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2003 by Academic Press.
