Encyclopedia of Agricultural, Food, And Biological Engineering [Hardcover]

Dennis R. Heldman (Author)

Book Description

ISBN-10: 0824709373 | ISBN-13: 978-0824709372 | Publication Date: August 29, 2003

This work includes contents such as: Activation Energy in Thermal Process Calculations; a Aquacultural Product Storage Systems; a Convective Heat Transfer Coefficients; a Dehydration Process Energy Balances; a Extrusion System Components; a Fermentation Process Material and Energy Balances; a Forage Production Systems-Machine Design a Glass Transition Temperatures; a Heating and Cooling in Agitated Vessels; a Homeostasis in Animal Environment; a Indirect Contact Freezing Systems; a Kinetics of Soil Removal During Cleaning; a Machine Vision in Precision Agriculture; a Mass Transfer in Biological Membranes; and a Membrane Separation System Design. The contents also includes: a Microwave Modification of Wood Properties; a Physical Properties of Agricultural Products; a Processing Waste Land Application; a Processing Wastewater Recovery; a Properties of Concentrated Food;s a Properties of Food Powders; a Radio Frequency Heating and Other RF Applications Relevant to the Food Industry; a Residence Time Distribution-Biomedical, and Food, and Environmental Applications.

Editorial Reviews

Review

..."this is the first publication to bring together authoritative information in this discipline...highly recommended!" --This text refers to an alternate Hardcover edition.

About the Author

DENNIS R. HELDMAN is currently Principal, Heldman Associates in San Marcos, California. In addition, he is Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. Previously, Heldman has been Director of the Cooperative Research and Development Program at the Center for Advanced Food Technology and Professor of Food Process Engineering, Rutgers University, New Brunswick, New Jersey.

The author, coauthor, editor, or coeditor of numerous professional publications, including the Handbook of Food Engineering (Marcel Dekker, Inc.), he is a member of the Institute of Food Technologists, the American Society of Agricultural Engineers, the Institute of Biological Engineering, the American Institute of Chemical Engineers, and the American Association of Cereal Chemists, among other organizations. Professor Heldman currently serves on the Scientific Advisory Council for the World Food Logistics Organization.

--This text refers to an alternate Hardcover edition.

Product Details

• Hardcover: 1204 pages
• Publisher: Marcel Dekker Inc (August 29, 2003)
• Language: English
• ISBN-10: 0824709373
• ISBN-13: 978-0824709372
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #11,036,300 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars From aerobic reactions to convective heat transfer & more, November 14, 2003

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Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Dekker Agropedia Collection (Print Version): Encyclopedia of Agricultural, Food, and Biological Engineering (Hardcover)

Competently compiled and edited by the experienced and credentialed Dennis R. Heldman (an informed expert whose professional titles include Director of the Cooperative Research Development Program at the Center for Advanced Food Technology), the Marcel Dekker edition of the Encyclopedia Of Agricultural, Food, And Biological Engineering is an exhaustive, in-depth and professionally thorough resource. Informed and informative entries cover everything from aerobic reactions to convective heat transfer in foods to soil dynamics, water vapor properties and much more. The Encyclopedia Of Agricultural, Food, And Biological Engineering is confidently recommended as being an exhaustive, clearly written, meticulously detailed, 1184-page consulting library reference for students and professionals alike in the complex and rapidly evolving realm of agriculture, food science, and biological/genetic engineering.