Fundamentals of Food Process Engineering (Paperback)

Romeo T. Toledo

9 valoraciones de Goodreads

Idioma: inglés

Editorial: Springer Nature Switzerland AG, Cham, 2019

3030079333 / 9783030079338

Serie: Libro 23 de 24 - Food Science Text

  • Tapa blanda
  • Nuevo
Ver todos los detalles

Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller

Vendedor de 5 estrellas

Vendedor de IberLibro desde 22 de junio de 2007

Tapa blanda

Condición: Nuevo

EUR 138,44

Envío por EUR 33,00 
Se envía de Australia a Estados Unidos de America

Cantidad disponible: 1 disponible

Añadir al carrito
Devoluciones gratuitas de 30 días

Descripción del artículo del vendedor

Paperback. While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional. While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

N° de ref. del artículo 9783030079338

Título
Fundamentals of Food Process Engineering (Paperback)
Autor
Romeo T. Toledo
Editorial
Springer Nature Switzerland AG, Cham
Año de publicación
2019
Estado
new
Encuadernación
Paperback
Idioma
inglés
ISBN 10
3030079333
ISBN 13
9783030079338
Edición
4ª Edición
Serie
Libro 23 de 24: Food Science Text

AussieBookSeller

Truganina, VIC, Australia

Vendedor de 5 estrellas

Vendedor de IberLibro desde 22 de junio de 2007

Tarifas de envío de Australia a Estados Unidos de America

ArtículoDe 25 a 45 días hábilesDe 8 a 14 días hábiles
Primer artículoEUR 33,00EUR 39,24
Los plazos de entrega los establecen los vendedores y varían según el transportista y la ubicación. Los pedidos que pasan por la aduana pueden sufrir retrasos y los compradores son responsables de los aranceles o tarifas asociadas. Los vendedores pueden ponerse en contacto con usted en relación con cargos adicionales para cubrir cualquier aumento en los costes de envío de los artículos.

Métodos de pago

  • Visa
  • Mastercard
  • American Express
  • Carte Bleue
  • Apple Pay
  • Google Pay

Información empresarial del vendedor

The Nile Group Pty Ltd

42 Apex Drive
Truganina, VIC Australia 3029