Background
Heldman, Dennis Ray was born on June 12, 1938 in Findlay, Ohio, United States. Son of Merritt L. and Lavonne (Smith) Heldman.
(The approach to teaching the concepts of food processing ...)
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.
http://www.amazon.com/gp/product/0834212692/?tag=2022091-20
(This fourth edition of this successful textbook succinctl...)
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. New chapters on: -Supplemental processes including filtration, sedimentation, centrifugation, and mixing -Extrusion processes for foods -Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field Transport of granular foods and powders Process controls and measurements Design of plate heat exchangers Impact of fouling in heat transfer processes Use of dimensional analysis in understanding physical phenomena
http://www.amazon.com/gp/product/0123709008/?tag=2022091-20
( Long recognized as the bestselling textbook for teachin...)
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. NEW TO THIS EDITION: • Communicates key concepts using audio, video, and animations • Integrates interactive tools to aid in understanding complex charts and graphs • Features multimedia guide to setting up Excel spreadsheets and working with formulae • Demonstrates key processes and engineering in practice through videos • Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples • Presents a practical, unique and challenging blend of principles and applications for comprehensive learning • Ideal for classroom use, valuable as a lifetime professional reference
http://www.amazon.com/gp/product/0123985307/?tag=2022091-20
(Food engineering is a required class in food science prog...)
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
http://www.amazon.com/gp/product/0126463840/?tag=2022091-20
Heldman, Dennis Ray was born on June 12, 1938 in Findlay, Ohio, United States. Son of Merritt L. and Lavonne (Smith) Heldman.
Bachelor of Science in Dairy Technology, Ohio State University, 1960. Master of Science in Dairy Technology, Ohio State University, 1962. PhDAE, Michigan State University, 1965.
Research associate, instructor, Michigan State University, Eastern Lansing, 1962-1966; assistant professor, Michigan State University, Eastern Lansing, 1966-1969; associate professor, Michigan State University, Eastern Lansing, 1969-1971; professor, Michigan State University, Eastern Lansing, 1971-1984; American Council on Exercise fellow in academic administration, Michigan State University, Eastern Lansing, 1974-1975; department chairman, Michigan State University, Eastern Lansing, 1975-1979; vice president process R & D, Campbell Institute for Research and Technology, Camden, New Jersey, 1984-1986; executive vice president science affairs, National Food Processors Association, Washington, 1986-1991; principal, Weinberg Consulting Group Inc, Washington, 1991-1992; professor food process engineering, U. Missouri, Columbia, since 1992; unit leader food science and engineering, U. Missouri, Columbia, since 1994.
( Long recognized as the bestselling textbook for teachin...)
(This fourth edition of this successful textbook succinctl...)
(The approach to teaching the concepts of food processing ...)
(Food engineering is a required class in food science prog...)
Fellow American Society Agricultural Engineers (board directors 1974-1978, Paper award 1966, 68, Food Engineering award 1981), Institute Food Technologists (member executive committee 1990-1993). Member American Association Cereal Chemists, American Institute Chemical Engineers.
Married Joyce M. Anspach, December 21, 1956 (divorced 1989). Children: Cynthia Ann, Candace Lee, Craig Stanton. Married Louise A. Campbell, July 1, 1990.
1 child, Brian Dennis.