Overview

The Definitive Reference for Food Scientists & Engineers Completely revised and thoroughly updated Many new entries written by top experts Expanded coverage by 40 percent 375 illustrations 100 tables Highlights of the Second Edition: Applies engineering concepts and principles to production agriculture, including the design of machinery and structures used and the management of water required for these operations Gives specific attention to crop production, including the harvesting, storage, and handling of major and minor crops Focuses on animal production, including all aspects requiring engineering inputs Covers food handling, storage, processing, packaging, and distribution, with specific emphasis on the design of facilities, equipment, and processes needed to deliver safe and high-quality food products to the consumer Addresses unique processes associated with the preservation of foods, using thermal processes, refrigeration, dehydration, and similar processes Explores the more basic engineering concepts associated with biological systems Presents the common fundamentals that have evolved with other biological systems, including those in the environment and in humans ALSO AVAILABLE ONLINE This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options For more information, visit Taylor & Francis Online or contact us to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367 / (E-mail) e-reference@taylorandfrancis.com International: (Tel) +44 (0) 20 7017 6062 / (E-mail) online.sales@tandf.co.uk Dennis R. Heldman speaks about his book on the CRC Press YouTube Channel.

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9781439811115

Table of Contents

Reviews

The scope has expanded to include new processes developed at the micro- and nanoscales, applications of new sensory technologies, and sustainability issues related to food and agricultural security. Readers do not need extensive technical backgrounds in order to understand the articles, written by experts from around the world. Useful illustrations, graphs, and formulas continue to enhance the narrative entries. In addition to an excellent index and alphabetical table of contents, a topical table of contents groups articles across both volumes under agricultural, biological, and food engineering taxonomies. ... Summing Up: Recommended. Lower-level undergraduates and above; general readers. --K.L. Carriveau Jr., Baylor University, in CHOICE, July 2011, Vol.48, No.11 The concept of a reference on this field of engineering is an important step in recognizing the importance of not only engineers but all scientists in the food and agricultural industries. --John J. Classen, Professor of Biological and Agricultural Engineering, North Carolina State University, Raleigh, USA ! a valuable resource [for] any library in our field. --Mark R. McLellan, Professor and Director, Institute of Food Science and Engineering, Texas A&M University, College Station, Texas, USA ! covers a wide ranging set of technical topics and contemporary perspectives. --Bernard Y. Tao, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA ! one of the best encyclopedias I have seen in the area of agricultural, food and biological engineering. Dr. Heldman is to be commended. --Daryl Lund, Professor of Food Engineering, University of Wisconsin-Madison, USA ! an exhaustive, in-depth and professionally thorough resource. --MBR: Internet Bookwatch This is the first publication to bring together authoritative information in this discipline ! highly recommended. --CHOICE ! articles are carefully written and peer-reviewed ! this title fills an existing need. I would recommend it to public, academic, special libraries with programs in agriculture, engineering, and food science. --E-Streams

The scope has expanded to include new processes developed at the micro- and nanoscales, applications of new sensory technologies, and sustainability issues related to food and agricultural security. Readers do not need extensive technical backgrounds in order to understand the articles, written by experts from around the world. Useful illustrations, graphs, and formulas continue to enhance the narrative entries. In addition to an excellent index and alphabetical table of contents, a topical table of contents groups articles across both volumes under agricultural, biological, and food engineering taxonomies. ... Summing Up: Recommended. Lower-level undergraduates and above; general readers. -K.L. Carriveau Jr., Baylor University, in CHOICE, July 2011, Vol.48, No.11 The concept of a reference on this field of engineering is an important step in recognizing the importance of not only engineers but all scientists in the food and agricultural industries. -John J. Classen, Professor of Biological and Agricultural Engineering, North Carolina State University, Raleigh, USA ... a valuable resource [for] any library in our field. -Mark R. McLellan, Professor and Director, Institute of Food Science and Engineering, Texas A&M University, College Station, Texas, USA ... covers a wide ranging set of technical topics and contemporary perspectives. -Bernard Y. Tao, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA ... one of the best encyclopedias I have seen in the area of agricultural, food and biological engineering. Dr. Heldman is to be commended. -Daryl Lund, Professor of Food Engineering, University of Wisconsin-Madison, USA ... an exhaustive, in-depth and professionally thorough resource. -MBR: Internet Bookwatch This is the first publication to bring together authoritative information in this discipline ... highly recommended. -CHOICE ... articles are carefully written and peer-reviewed ... this title fills an existing need. I would recommend it to public, academic, special libraries with programs in agriculture, engineering, and food science. -E-Streams

Author Information

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.

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