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Encyclopedia of Agricultural, Food, and Biological Engineering book cover

2nd Edition

Encyclopedia of Agricultural, Food, and Biological Engineering

Edited By Dennis R. Heldman, Carmen I. Moraru Copyright 2011

    Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.

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

    Biography

    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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