Third edition.

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

• About the Authors Foreword Preface Introduction Fluid Flow in Food Processing Energy for Food Processing Heat Transfer in Food Processing Preservation Processes Refrigeration Food Freezing Evaporation Psychrometries Mass Transfer Membrane Separation Dehydration Appendices
• SI System of Units and Conversion Factors Physical Properties of Foods Physical Properties of Nonfood Materials Physical Properties of Water and Air Psychrometric Charts Symbols for Use in Drawing Food Engineering Equipment Miscellaneous Bibliography Index

"Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard.' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures. &#;IFT NEWS