Description: Fundamentals of Food Process Engineering, Hardcover by Toledo, Romeo T.; Singh, Rakesh K.; Kong, Fanbin, ISBN 3319900978, ISBN-13 9783319900971, Like New Used, Free shipping in the US
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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Edition: 4
Book Title: Fundamentals of Food Process Engineering
Number of Pages: Xvi, 449 Pages
Language: English
Publisher: Springer International Publishing A&G
Topic: Food Science, Industries / Food Industry
Publication Year: 2018
Illustrator: Yes
Genre: Technology & Engineering, Business & Economics
Item Weight: 38.5 Oz
Author: Fanbin Kong, Rakesh K. Singh, Romeo T. Toledo
Item Length: 10 in
Item Width: 7 in
Book Series: Food Science Text Ser.
Format: Hardcover
