《食品工程学》，第6版

R. Paul Singh (et al.) | 2025 | ISBN: 0128231297 | English | 900 pages | True PDF | 20 MB

Series: Food Science and Technology

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.

• Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology • Quantitative examples describe the use of earth-friendly refrigerants in the cold chain • Design procedures relevant to emerging electrotechnologies in food processing • New content on resource sustainability for designing future food processing systems that support circular bioeconomy • Description of quantitative approaches to food processing to assist practicing professionals in the food industry

系列：食品科学与技术 第六版《食品工程导论》，内容修订更新后出版，旨在提高设计食品加工操作的量化方法的学习。这本书已经被翻译成六种语言，在世界各地的学生中受到了广泛的好评和学习者的赞誉。它以其将基于基本物理学应用于常用和新兴食品加工技术的基本原理融入工程原则而著名。章节是按照有组织的顺序编写，以便于教师有效地教授课程。书中包含许多与工业相关的解题实例、详细步骤以及每章结束的问题，以帮助学生理解和应用这些概念。许多插图配有配套的在线动画演示，旨在提高该学科的理解。新增一章介绍了食品操作中的量化清洁和消毒方法，以增强食品安全。新兴的电子技术在食品加工中的量化方面进行了解释。包括了使用基于电子表格的问题解决技巧来进行单元操作设计，“如果怎样”分析。行业内的专业人士会发现大量的参考资料数据对于设计和操作工业食品过程非常有帮助。 • 使用最新从国家标准技术研究所获得的流体特性的数据重新修订数字示例 • 量化示例描述了在供应链中使用环保制冷剂的应用 • 描述与食品加工中新兴电子技术相关的设计程序 • 关于为未来支持循环经济型生物经济而设计的食物处理系统的资源可持续性内容的新内容 • 描述食品加工的量化方法，以协助食品行业的专业人士

---

Download from free file storage

 Download from rapidgator.net  Download from nitroflare.com

---

我要反馈

---

本站不对文件进行储存，仅提供文件链接，请自行下载，本站不对文件内容负责，请自行判断文件是否安全，如发现文件有侵权行为，请联系管理员删除。