This new revised and updated edition of "Introduction to Food Engineering" covers a variety of topics from the principles of engineering, based on fundamental physics, to various applications in food processing, and continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow, and heat transfer are introduced. An important addition to this unit is the introduction to the concepts of sustainability in Chapter 3 "Resource Sustainability", which introduces students to the most recent terminology used to describe the efficiency of processes and operations. The next four chapters include applications of thermodynamics and heat transfer in the processes of preservation, refrigeration, freezing, and evaporation used in the concentration of liquid foods. After the introduction of the principles of psychrometry and mass transfer, the chapters present the application of engineering concepts in separation processes using membranes, dehydration, evaporation, packaging, and supplementary processes, including diffusion, centrifugation, and mixing.

Recognized for many years as the textbook with the greatest commercial value for teaching food engineering to food science students, this new edition transitions from conventional teaching to an integrated presentation of the main concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship between engineering and chemistry, microbiology, nutrition, and food processing with unique practical character. "Introduction to Food Engineering" offers the opportunity for comprehensive learning through the use of unique, practical principles.