Food Engineering Principles and Practices: A One-Semester Course by Syed S.H. Ri

Description: Food Engineering Principles and Practices by Syed S.H. Rizvi Estimated delivery 3-12 business days Format Hardcover Condition Brand New Description This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. Publisher Description This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction. In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer–radiation in foodmaterials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering.This textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and Check Your Understanding sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account. Author Biography Syed S. H. Rizvi is an International Professor of Food Process Engineering at Cornell University and has served as Director of Graduate Studies of the Field of Food Science & Technology. He is also Adjunct Professor in the School of Chemical and Biomolecular Engineering at Cornell, and in the Department of Chemical Engineering, at the University of Toronto in Canada, and he has been a Visiting Professor at several universities including Bogor Agricultural University (Indonesia), the Institute of Food Technology (Brazil) and the University of Toronto. Professor Rizvi teaches courses devoted to engineering and processing aspects of food science and related biomaterials. His main research focuses on experimental and theoretical aspects of bioseperation processes using supercritical fluids and membranes, cryogenic freezing, bioactive delivery systems, high pressure extrusion with supercritical carbon dioxide, physical and engineering properties of biomaterials, and novelfood processing technologies. He has published 200+ technical articles, co-authored/edited eight books, holds nine patents, and serves on the editorial boards of several journals. He was selected as a Jefferson Science Fellow by the National Academy of Sciences and served as a Senior Science Adviser at the U.S. Department of State in Washington DC in 2007-2008. He received the Excellence in Teaching Award in 1991, 2014, and 2019 by the Food Science Advisory Council at Cornell University, and other academic honors including the Institute of Food Technologists Marcel Loncin Research Prize (2000) and the Bor S. Luh International Award (2010), the Stanley Watson Award from the Processing and Engineering Division of the AACCI (2012), the International Association for Engineering and Food (IAEF) Lifetime Achievement Award (2019), the American Society of Agricultural and Biological Engineers International Food Engineering award (2021) and the Career Accomplishment awardfrom the College of Agriculture and Life Sciences at Cornell University (2021). Details ISBN 3031341228 ISBN-13 9783031341229 Title Food Engineering Principles and Practices Author Syed S.H. Rizvi Format Hardcover Year 2024 Pages 528 Edition 2024th Publisher Springer International Publishing AG GE_Item_ID:159066895; About Us Grand Eagle Retail is the ideal place for all your shopping needs! With fast shipping, low prices, friendly service and over 1,000,000 in stock items - you're bound to find what you want, at a price you'll love! Shipping & Delivery Times Shipping is FREE to any address in USA. Please view eBay estimated delivery times at the top of the listing. Deliveries are made by either USPS or Courier. We are unable to deliver faster than stated. International deliveries will take 1-6 weeks. NOTE: We are unable to offer combined shipping for multiple items purchased. This is because our items are shipped from different locations. Returns If you wish to return an item, please consult our Returns Policy as below: Please contact Customer Services and request "Return Authorisation" before you send your item back to us. Unauthorised returns will not be accepted. Returns must be postmarked within 4 business days of authorisation and must be in resellable condition. Returns are shipped at the customer's risk. We cannot take responsibility for items which are lost or damaged in transit. For purchases where a shipping charge was paid, there will be no refund of the original shipping charge. Additional Questions If you have any questions please feel free to Contact Us. Categories Baby Books Electronics Fashion Games Health & Beauty Home, Garden & Pets Movies Music Sports & Outdoors Toys

Price: 149.11 USD

Location: Fairfield, Ohio

End Time: 2025-01-27T07:14:12.000Z

Shipping Cost: 0 USD