Fundamentals Of Food Process Engineering Hardcover 4
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Grade
New
Author 1
Romeo T. Toledo
Book Description
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.
ISBN-10
3319900978
ISBN-13
9783319900971
Language
English
Publisher
Springer International Publishing AG
Publication Date
20 Oct 2018
Number of Pages
449
About the Author
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.
Author 2
Rakesh K. Singh
Author 3
Fanbin Kong
Edition Number
4