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N� de ref. del art�culo CBS 9783319900971

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Detalles bibliogr�ficos

T�tulo

FUNDAMENTALS OF FOOD PROCESS ENGINEERING 4ED (HB 2018)

Editor

SPRINGER

Fecha de publicaci�n

2018

Idioma

Ingl�s

ISBN 10

3319900978

ISBN 13

9783319900971

Encuadernaci�n

Encuadernaci�n de tapa dura

Edici�n

4� Edici�n

Estado

Brand New

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Sinopsis

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Acerca del autor

Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.

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