Name: Fundamentals of Food Process Engineering (Food Science Text Series)
Price: 76.05 EUR
Availability: InStock
Author: Romeo T. Toledo; Rakesh K. Singh; Fanbin Kong
ISBN: 9783319900971

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Fundamentals of Food Process Engineering (Food Science Text Series)

Type

Physical Book

Publisher

Springer

Author

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

Year

2018

Language

English

Pages

449

Format

Hardcover

ISBN13

9783319900971

Edition No.

Synopsis "Fundamentals of Food Process Engineering (Food Science Text Series) "

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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Fundamentals of Food Process Engineering (Food Science Text Series) - Romeo T. Toledo; Rakesh K. Singh; Fanbin Kong

Synopsis "Fundamentals of Food Process Engineering (Food Science Text Series) "

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