Fundamentals of Food Process Engineering (Food Science Text Series)

Toledo, Romeo T.; Singh, Rakesh K.; Kong, Fanbin

ISBN 10: 3319900978 ISBN 13: 9783319900971

Editorial: Springer, 2018

Idioma: Ingl�s

Condici�n: Nuevo Encuadernaci�n de tapa dura

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Detalles bibliogr�ficos

T�tulo: Fundamentals of Food Process Engineering (Food Science Text Series)
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: 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.

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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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