{"title":"Dennis R Heldman","description":null,"products":[{"product_id":"principles-of-food-processing-book-dennis-r-heldman-9781461358701","title":"Principles of Food Processing","description":"The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha- sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu- ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva- tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52408069423377,"sku":"NLS9781461358701","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52749686735121,"sku":"NIN9781461358701","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461358701.jpg?v=1785981718"},{"product_id":"food-process-engineering-book-dennis-r-heldman-9780870553806","title":"Food Process Engineering","description":"The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi- neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math- ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52660167606545,"sku":"NLS9780870553806","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":53373737238801,"sku":"CIN0870553801G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780870553806.jpg?v=1786615442"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/author-books-by-dennis-r-heldman.oembed","provider":"World of Books ","version":"1.0","type":"link"}