ISBN: 9780128231296 - introduction to food engineering (food science and technology) (24 resultados)

paperback. Condición: New. 6th Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

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PAP. Condición: Used - Very Good. Used - Like New Book. Shipped from UK. Established seller since 2000.

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Paperback. Condición: new. Paperback. **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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

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Taschenbuch. Condición: Neu. Neuware -\*\*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. 900 pp. Englisch.…

Taschenbuch. Condición: Neu. Neuware -\*\*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. 900 pp. Englisch.…

Taschenbuch. Condición: Neu. Neuware -\*\*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.…

Condición: New. 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.

Condición: New. 2024. 6th ed. paperback. . . . . .

Condición: New.

Taschenbuch. Condición: Neu. Neuware - \*\*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.…

Taschenbuch. Condición: Neu. Introduction to Food Engineering | R. Paul Singh (u. a.) | Taschenbuch | Food Science and Technology | Einband - flex.(Paperback) | Englisch | 2024 | Elsevier LTD | EAN 9780128231296 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Taschenbuch. Condición: Neu. Neuware -\*\*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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 900 pp. Englisch.…

Condición: New.

Condición: New. 2024. 6th ed. paperback. . . . . . Books ship from the US and Ireland.

Paperback. Condición: new. Paperback. **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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Taschenbuch. Condición: Neu. Neuware -\*\*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. 900 pp. Englisch.…